CHINESE EGG OMELETTE RECIPES
CHINESE-STYLE OMELETTE RECIPE - FOOD.COM
This simple omelette is so delicious and so quick that it's 'after-work friendly'. I serve this with steamed rice and a salad.
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat a wok or large skillet; add oil, salt and bean sprouts; cook for 1 minute, then pour in the beaten eggs and add the green onions and cilantro.
- Allow to cook for 2 minutes, then, when it still looks moist but is cooked through, with a spatula turn half of the omelette over the other half.
- Drizzle the omelette with the oyster sauce mixture and serve.
Nutrition Facts : Calories 357.5, FatContent 25.3, SaturatedFatContent 6.4, CholesterolContent 634.5, SodiumContent 1874.1, CarbohydrateContent 10.8, FiberContent 2.5, SugarContent 6.1, ProteinContent 22.8
CHINESE OMELETTE (FOO YONG TAN) | ASIAN INSPIRATIONS
Foo Yong Tan is a Chinese-style omelette filled with pork, shrimp and bean sprouts. Create this dish at home for a simple but flavourful meal. Recipe by Asian Inspirations.
Provided by AsianInspirations
Total Time 20S
Prep Time 10S
Yield 2-3
Number Of Ingredients 12
Steps:
- To Prep In a bowl, crack the eggs and beat with a fork. Add the rest of the ingredients, except for the oil, into the egg mixture, stir thoroughly and make sure all ingredients are combined well. To Cook Heat up 3 tbsp of oil in a wok or a pan over high heat. When the oil is fully heated, add the egg mixture into the pan, keeping the diameter of the omelette to about 12cm wide. The omelette should be thicker in the centre, therefore use a pair of chopsticks to move and gather the beansprouts and other ingredients to the middle of the omelette. Let the omelette set, cooked until golden brown, for about 3 minutes before flipping it over. Fry the omelette until both sides are nicely puffed up. Use the remaining egg mixture to make a total of 3 omelettes using the same steps. Serve immediately.
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This light omelet is cooked in a wok.
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Reviews 0
Category Breakfast & Brunch Recipes
- Return wok to high heat for 1 minute and add 2 tablespoons oil. When the oil is hot, about 1 minute, scoop up some of it using a large spoon; hold this oil over wok while you pour the whites into wok; immediately pour hot oil onto whites. Cook 1 1/2 minutes. Do not stir; egg whites will puff up. Add tomatoes with their juices in a circular pattern. Continue to cook until eggs are cooked through, 1 to 3 minutes. Sprinkle with remaining salt. Slide out of wok onto a serving plate, cut into wedges, and serve.
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