Prepare char siu shreds, mushroom and bean sprouts and green onion.
Crack the eggs in a large bowl and then whisk; add a small pinch of salt and all the side ingredients. Combine well.
Combine chicken broth, light soy sauce, cornstarch and sesame oil well and set aside.
Load the serving plate with steamed rice.
Heat up oil in a pan and pour the mixture in. Use pancake turner to shape the mixture into a small cake around 12cm in diameter (Tips shown in the video). Fry for around 3 minutes over medium fire and then turn over to fry the other side until golden brown. Transfer to serving plate.
To make the brown sauce
Pour the brown sauce prepared in step 3 in a deep pot. Heat over medium fire until boiling and then cook for around 1-2 minutes until the sauce is well thickened. Keep stirring in the process.
Garnish chopped green onions and drizzle the brown sauce before serving.