This is just a basic Egg Fu Young recipe, which didn't require much modification to make it SB friendly.
2 cloves garlic, minced
2 cups vegetables (shredded cabbage, bean sprouts, onion, zuchinni, mushrooms) (Note: carrots and peas are often used but will make it Phase II)
3/4 cup protein (cooked chicken, shrimp, pork, or tofu)
1 T soy or fish sauce
1 T sesame oil
Salt and pepper to taste
Spray skillet with nonstick spray and saute veg until soft. Let cool a bit. Placeeggs in mixing bowl and scramble with a fork. Add all remaining ingredients, mix thoroughly, and divide into 4 portions. Fry in skillet, flipping once, until both sides are golden brown.
You can also make as one big pancake and cut into wedges (easier).
If you want a sauce for it (the way you get it in restaurants), I dissolve a beef bouillon cube in 1/2 cup of water, add 1 t of soy or fish sauce, 1 T of arrowroot powder and simmer until thickened.