Beat the eggs with salt and pepper. Preheat a non-stick pan. I use my 8 inch pan. Pour the egg mixture into the pan and tilt the pan left and right to allow the egg to cover the base of the pan. Let it cook for about 20 seconds and then flip over to the other side and cook for another 10 seconds or so or until it is set. Remove from the pan onto a chopping board. Cut into strips and set aside
If you are not using canned pig trotter, you can make your own following this recipe
Soak bee hoon in warm water for about 30 minutes until softened. Use a kitchen shear to cut into shorter pieces. Cut the soaked shitake mushrooms into slices
If you make your own braised pig trotter, cut them into smaller pieces
Preheat a large wok or skillet. Add cooking oil. Saute garlic and white parts of green onion for about 2 minutes. Add the carrots, red pepper, shiitake mushroom slices and saute for another 2 minutes
Add the pre-soaked bee hoon along with the seasonings and about 1/2 cup of the liquid from the canned pig trotter or the braising liquid from your homemade braised pig trotter. Give it a few toss and then cover to let the bee hoon absorb the liquid. If it's a bit too dry and you want it more "saucy", add more of the braising liquid
When bee hoon has absorbed the liquid, add the pig trotter pieces , green part of the green onion, and beansprouts into the bee hoon and give them a toss to mix everything. Cook for another minute. Have a taste and adjust seasonings to your preference. Scatter some egg omelette strips on top and give them a few toss to combine just before serving