For the fillings, I use chicken, eggplant, onion and carrot.

Ingredients:

Chicken 50g

small eggplant  1

small carrot 1

small onion 1/2

light soy sauce 2 tsp

oyster sauce 1 tsp

salt 1/2 tsp

sugar 1/2 tsp

1. Cut chicken, eggplant, carrot, onion into dice. Put eggplant into a plate and sprinkle some salt. Let it stay for 10 mins. Then squeeze the water out.
2. Heat a pan, Add in 1 tbsp oil. Chicken in first. When chicken is no more pinkish, add in carrot, eggplant and onion. Stir fry for about 2 mins.
3. Add in light soy sauce, oyster sauce, salt and sugar. Stir fry evenly. Juice of vegetable will come out. Simmer for 3 mins. Then set aside.
4. Heat the pan again. Add in 1 tbsp oil. Beat 2 eggs in a bowl, whisk very finely. When oil is hot. Pour the egg in.
5. Use the chopsticks to push egg to the center. Then a big egg disc will be formed. When the bottom is a bit brownish, Add fillings to the center. Gently cover it by folding the edges towards the center.
6. Flip it with the help of spatula.  Fry for another minute.
7. Serve with chili sauce.