RECIPE CHINESE OMELETTE RECIPES

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CHINESE-STYLE OMELETTE RECIPE - FOOD.COM



Chinese-style Omelette Recipe - Food.com image

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

1 1/2 tablespoons peanut oil
1 teaspoon salt
1/2 lb fresh bean sprout
6 eggs, lightly beaten
1/4 cup chopped green onion
2 tablespoons chopped fresh cilantro
2 tablespoons oyster sauce, mixed with
1 tablespoon water

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 OMELETTES | AUSTRALIAN WOMEN'S WEEKLY FOOD



Chinese omelettes | Australian Women's Weekly Food image

These mildly spicy Chinese omelettes are delectable but it's the sauce, and it's sweet and salty flavours, that really makes this something special.

Categories     Workday lunches

Total Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 11

1 cup (250ml) chicken stock
1 tablespoon oyster sauce
1 tablespoon dry sherry
1 tablespoon cornflour
1/4 cup (60ml) water
10 eggs
4 cup (320g) bean sprouts, coarsely chopped
1 fresh small red thai chilli, finely chopped
2 baby eggplants, finely chopped
4 green onions, thinly sliced
1 tablespoon peanut oil

Steps:

  • In a small saucepan combine stock, sauce and sherry; bring to a boil. Stir in blended cornflour and the water; stir until sauce boils and thickens.
  • In a large bowl, combine eggs, sprouts, chilli, eggplant and 3/4 of the onion.
  • Heat oil in omelette pan; add ½ cup of the egg mixture. Flatten egg mixture with spatula; cook, uncovered, until browned and set underneath. Turn, cook other side. Repeat with remaining egg mixture to make a total of 8omelettes.
  • Divide omelettes among serving dishes; drizzle with sauce, top with remaining onion.

Nutrition Facts : ServingSize Serves 4

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  • In a bowl, whisk the eggs lightly with the fish sauce and sesame oil. Heat a wok with the peanut oil and when the oil starts to shimmer and is very hot, gently but quickly pour in the eggs (they will puff up).

    Use a wooden spoon to loosen the eggs and move them around a little - this will allow more liquid egg to escape and cook. Cook for 3-5 minutes until golden brown underneath and almost set inside.

    Turn off the heat and push the omelet to one side and pour off the oil into a bowl. Add sprouts, shoots and spring onions to the middle of the omelet and fold over. Allow the omelet to sit for a minute to finish cooking inside and slide the omelet off onto a chopping board. You can serve it as is or, to make the neat shape shown, lift and tuck the top edge under as you roll the omelet to end up with the overlap underneath.

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