Chinese Omelette with Chicken (Printable Version)
A fluffy egg omelette filled with stir-fried vegetables, chicken, and savory Chinese seasonings. Quick and satisfying.
# What You Need:
→ Eggs
01 - 4 large eggs
→ Meats
02 - 3.5 oz cooked chicken breast, shredded
→ Vegetables
03 - 1 small carrot, julienned
04 - 2 spring onions, finely sliced
05 - 1/2 red bell pepper, thinly sliced
06 - 1.8 oz bean sprouts
→ Seasonings & Sauces
07 - 2 tablespoons soy sauce
08 - 1 teaspoon sesame oil
09 - 1/4 teaspoon white pepper
→ Cooking
10 - 2 tablespoons vegetable oil
# Method:
01 - Crack the eggs into a mixing bowl. Add soy sauce, sesame oil, and white pepper. Beat vigorously with a whisk or fork until the mixture is uniform and slightly frothy.
02 - Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium-high heat. Add the julienned carrot, sliced bell pepper, spring onions, and bean sprouts. Stir-fry for 2 to 3 minutes until the vegetables are slightly tender but still retain their crunch.
03 - Add the shredded cooked chicken to the pan, stir to combine with the vegetables, and cook for 1 additional minute. Remove the entire mixture from the pan and set aside on a plate.
04 - Add the remaining tablespoon of vegetable oil to the pan. Pour in the beaten egg mixture, tilting the pan gently to spread it into an even, thin layer across the surface.
05 - As the eggs begin to set around the edges, gently lift each edge with a spatula, allowing the uncooked egg on top to flow underneath and cook evenly.
06 - When the omelette is mostly set but still slightly moist on the surface, spread the reserved vegetable and chicken mixture evenly over one half. Carefully fold the opposite half over the filling using the spatula.
07 - Cook the folded omelette for 1 more minute to seal and warm through. Slide it gently onto a plate and serve immediately while hot.
# Expert Tricks:
01 -
- It comes together in twenty minutes flat, which makes it my ultimate back pocket meal when the fridge looks empty but hunger is urgent.
- The combination of sesame oil and white pepper gives the eggs a deeply savory backbone that tastes like something you ordered at a restaurant.
02 -
- Overcooking the vegetables before adding them to the eggs is the most common mistake, because they will soften further inside the warm omelette.
- Using a pan that is too small will force you into a thick omelette that burns on the bottom before the top sets, so go with a ten inch pan for four eggs.
03 -
- Let the beaten eggs sit for five minutes before cooking so the soy sauce and sesame oil fully permeate the mixture.
- Cook the omelette over medium high heat rather than low heat, because a quick sear gives you those gorgeous golden brown spots without toughness.