Simple stir-fried omelette

I love this simple, free form Chinese omelette. It is brilliant as an emergency dinner (served by itself with some rice and greens) or as part of a larger meal. One important tip is make sure you use enough oil and that it is hot (but not too hot) when you pour the egg in, you want it to sizzle nicely! The omelette should have slightly burnished, golden surface.

I’ve made this omelette for years and I’ve never really felt like I’ve mastered the art of flipping them over onto themselves with professional aplomb, but don’t worry about the slightly messy process, this is not meant to be a perfectly formed French style omelette. It’s a free form, stir fried affair and with the sweet and sour drizzle sauce, is really quite delicious.

Simple stir fried omelette

Adapted from Simple Chinese Cooking by Kylie Kwong

Serve as a meal for 2 or as part of a large spread for 4

• 6 free range eggs
• 1/4 cup of green spring onions (julienned) Plus extra for garnish
• 1 tablespoon of ginger (julienned)
• 2 teaspoons light soy sauce
• 1 teaspoon sea salt
• 1/4 cup of vegetable oil

Drizzle sauce – Mix together

• 4 teaspoons of oyster sauce (vegetarian Chinese mushroom sauce is a good substitute)
• 2 teaspoons of malt vinegar
• 1/2 teaspoon sesame oil

1. Combine eggs, spring onion, ginger, soy sauce and salt and whisk lightly with a fork until just combined (Do not over beat)
2. Heat oil in wok until very hot and surface begins to shimmer. Pour egg into wok an allow to cook undisturbed for about 30 seconds. Turn omelette over onto itself and cook for another 30 seconds. (This can be a bit of an awkward maneuver. I use a wide fish spatula or two small spatulas to turn it)
3. Turn omelette over another time and cook until almost set (another 30 seconds) Turn omelette over one more time and cook for another 30 seconds. The omelette should not be overcooked but if it is to under cooked for your taste turn over and cook for another 30 seconds.
4. Place omelette serving plate. Drizzle with sauce, garnish with julienne spring onions and serve with greens for a simple meal.