Asian Omelet

Name: Asian Omelet
Ingredients: 2 tbsp vegetable or olive oil; 6 None green onions, 4 thickly sliced, 2 thinly sliced diagonally; 2 cloves garlic, thinly sliced; 2 None long green chili peppers, seeded and thinly sliced; 2 None tomatoes, chopped; 2 cups bean sprouts; 1 tbsp oyster sauce; 8 None eggs; 1 tbsp kecap manis or soy sauce, plus additional, to serve; 2 tbsp fried shallots; 2 cups cooked brown rice

11 ingredients

3 steps

Ingredients

2 tbsp vegetable or olive oil
6 None green onions, 4 thickly sliced, 2 thinly sliced diagonally
2 cloves garlic, thinly sliced
2 None long green chili peppers, seeded and thinly sliced
2 None tomatoes, chopped
2 cups bean sprouts
1 tbsp oyster sauce
8 None eggs
1 tbsp kecap manis or soy sauce, plus additional, to serve
2 tbsp fried shallots
2 cups cooked brown rice

Directions

1

Heat a wok or skillet on high heat. Add 1 tbsp oil, swirling to coat surface. Add thickly sliced onions, garlic and chili peppers, stir-fry for 2 mins or until onion is soft. Add tomatoes, stir-fry for 2 mins. Add bean sprouts and oyster sauce, stir-fry for 30 seconds or until just heated. Spoon into a large bowl.
2

Whisk eggs and kecap manis in a medium bowl. For each omelet, heat some of the remaining oil in a clean wok on high heat. Add 1/4 of the egg mixture; swirl to coat bottom of wok. Cook omelet for 2 mins or until just set. Transfer to a serving plate. Add 1/4 of the bean sprout mixture to half the omelet, fold over filling. Repeat, using remaining oil, egg mixture and bean sprout mixture to make 4 omelets in total.
3

Sprinkle with thinly sliced onions and shallots. Drizzle with additional kecap manis. Serve with rice.