Chinese Omelette with Vegetables (Printable View)
Fluffy egg omelette filled with stir-fried vegetables, chicken, and classic Chinese seasonings.
# What You'll Need:
→ Eggs
01 - 4 large eggs
→ Meats
02 - 3.5 oz cooked chicken breast, shredded (optional)
→ 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
# How-To Steps:
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 crispness.
03 - Add the shredded cooked chicken to the sautéed vegetables and toss to combine. Cook for 1 minute until heated through. Remove the entire mixture from the pan and set aside.
04 - Add the remaining tablespoon of vegetable oil to the pan. Pour in the beaten egg mixture, tilting the pan to spread it into an even layer across the surface.
05 - As the eggs begin to set, gently lift the edges with a spatula, allowing the uncooked egg to flow underneath and cook evenly.
06 - When the omelette is mostly set but still slightly moist on top, spread the cooked vegetable and chicken mixture evenly over one half. Carefully fold the other half over the filling using the spatula.
07 - Cook the folded omelette for 1 more minute until the exterior is lightly golden. Slide it onto a plate and serve immediately while hot.
# Expert Advice:
01 -
- It comes together in twenty minutes flat, which means you can pull this off on a weeknight without breaking a sweat.
- The combination of crisp vegetables and savory soy spiked eggs hits that perfect balance between light and deeply satisfying.
02 -
- Overcooking the eggs is the single biggest mistake you can make here, so pull the pan off the heat while the top is still slightly wet because carryover cooking will finish the job.
- Patting the bean sprouts dry before they hit the pan prevents the oil from splattering and keeps the filling from getting soggy.
03 -
- Use a rubber spatula instead of a rigid one, because it lets you get right under the eggs without tearing the delicate surface.
- Beat the eggs with a fork rather than a whisk if you want a slightly more rustic texture with beautiful irregular curds throughout.