For the vegetable – 1 tablespoon vegetable oil – 1 cup small-diced sweet onion – 1/2 cup small-diced green bell pepper – 1/2 cup small-diced red bell pepper – 1/2 cup grated carrot For the sauce – 3/4 cup soy sauce or light soy sauce – 2/3 cup + 2 tablespoons water – 1/3 cup unsalted chicken stock or chicken broth – 1/4 cup granulated sugar – 1/4 cup Shaoxing wine – 1 & 1/2 tablespoons oyster sauce – 1 tablespoon dark soy sauce – 2 tablespoons cornstarch For assmebly – 8 large eggs well beaten – 1 cup roughly chopped fresh mung bean sprout – 1/2 cup thinly sliced green onions green part only, or spring onion – 1 tablespoon soy sauce – 1 teaspoon toasted sesame oil – 1/2 teaspoon garlic powder – oil for pan frying