2 tbsp. oil
1 inch pc. ginger, sliced into strips
2 stalks leeks, cut into strips
1/2 cup red pepper, diced
1/4 cup pimientos, diced
1 cup canned sweet corn, whole
1/2 cup canadian bacon, diced
1 slice tofu, diced
6 eggs, beaten
salt, pepper, vetsin to taste

Saute ginger and onions in oil. Add red pepper and pimientos and continue to stir fry. Add sweet corn and diced bacon and diced tofu last. Continue to simmer for 2 minutes and set aside. In another sauce pan, heat butter and add beaten eggs. Season to taste and toss to scramble eggs. When set, pour vegetable mixture on top of scrambles eggs and toss. Serve hot with sidings of rice.