1 tbsp. olive or vegetable oil
2 thin carrots 
1 green pepper 
1/4 cup teriyaki sauce
3 cups thinly sliced bok choy, about 3 to 4 stalks
4 eggs
2 green onions, thinly sliced

Preparation Time 10 minutes
Makes 2 Servings

Recipe from Linda's Kitchen
 

1. Prepare and measure out all ingredients before beginning to cook, thinly slicing carrots on a diagonal and coring and slicing pepper into matchstick size pieces.

2. Heat oil in a wok or large wide frying pan set over medium high heat. Add carrots and pepper and stir fry for 1 minute. Add teriyaki sauce. Cook, stirring often, until vegetables are almost tender crisp, from 5 to 6 minutes. Add bok choy and continue cooking, from 2 to 3 more minutes. 

3. Make a well in center of vegetables and break eggs into center so they fall into well. Stir briskly until eggs are scrambled as you like. Sprinkle with green onions. Mix with vegetables or serve vegetables on the side.