Heat oil in wok until hot. Add the vegetables and stir fry until soft, about 3-4 minutes.

Beat eggs in a bowl with Maggi Seasoning. Move the vegetables into the center of the wok, and add to the eggs to cover them. Swirl the eggs around the sides of the wok by lifting and rotating the wok. This will help to cook the eggs faster and more evenly.

Scrape the eggs on the sides of the wok down towards the center, then run your wok spatula down the sides of the wok to loosen the pancake. Flip the pancake over with your spatula or by tossing the whole thing in the air while you have a strong grip on the wok. The second side will cook pretty quickly.

Serve plain, with a sweet chili sauce, or with Thai basil, bean sprouts, and lettuce.