- 1 tablespoon toasted sesame oil, divided
- 4 eggs, lightly beaten
- 2 cloves garlic, minced
- 2 teaspoons ground ginger
- 1 (14 ounce) can bean sprouts, drained
- 1 (12 ounce) package broccoli slaw
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons hoisin sauce
- Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat. Pour in eggs; cook, stirring gently, until set, about 5 minutes. Transfer to a plate.
- Heat remaining 2 teaspoons oil in the skillet. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Stir in bean sprouts, broccoli slaw, soy sauce, and rice vinegar; cook until broccoli slaw is tender, about 5 minutes.
- Stir eggs and hoisin sauce into the skillet until eggs are in small pieces and heated through, about 3 minutes.