Chinese Vegetable Chicken Omelette (Printable)
A fluffy egg omelette packed with stir-fried vegetables, chicken, and classic Chinese seasonings.
# What You 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 Make It:
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 until the oil shimmers.
03 - Add the julienned carrot, sliced bell pepper, spring onions, and bean sprouts to the pan. Stir-fry for 2 to 3 minutes until the vegetables are slightly tender but still crisp.
04 - Add the shredded cooked chicken to the vegetables, stir to combine, and cook for 1 minute. Remove the entire mixture from the pan and set aside.
05 - Add the remaining tablespoon of vegetable oil to the pan. Pour in the beaten eggs, tilting the pan to spread them into an even layer across the surface.
06 - As the eggs begin to set, gently lift the edges with a spatula, tilting the pan to allow the uncooked egg to flow underneath and cook evenly.
07 - When the omelette is mostly set but still slightly moist on top, spread the cooked vegetable and chicken mixture evenly over one half.
08 - Carefully fold the other half of the omelette over the filling. Cook for 1 additional minute, then slide onto a plate and serve immediately.
# Expert Advice:
01 -
- The sesame oil and white pepper combo makes it taste like something from a proper dim sum spread, not your weekday breakfast scramble.
- It comes together faster than delivery and uses whatever vegetables are languishing in your fridge.
02 -
- Do not overcook the vegetables before adding them to the omelette because they will keep softening inside the folded eggs.
- Cooking the vegetables first and removing them from the pan before making the eggs prevents a soggy, broken mess.
03 -
- Julienne the carrots as thin as you can manage because thick pieces will not soften during the quick stir fry and will feel hard inside the omelette.
- Let the eggs sit in the bowl for two minutes after beating so the foam settles and you get a more even cook in the pan.