Chinese Vegetable Chicken Omelette (Printable)
Savory fluffy omelette with crisp vegetables, tender chicken, and bold Chinese flavors. Ready in 20 minutes.
# What You'll 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. Add the julienned carrot, sliced bell pepper, spring onions, and bean sprouts. Stir-fry for 2 to 3 minutes until the vegetables are slightly tender but still crisp.
03 - Add the shredded cooked chicken to the pan, stir to combine with the vegetables, and cook for 1 additional minute. Remove the entire mixture from the pan and set aside.
04 - Add the remaining tablespoon of vegetable oil to the pan. Pour in the beaten egg mixture, tilting the pan to spread it into an even layer across the surface.
05 - As the eggs begin to set, gently lift the edges with a spatula, allowing the uncooked egg to flow underneath and cook evenly.
06 - When the omelette is mostly set but still slightly moist on top, spread the cooked vegetable and chicken mixture evenly over one half. Fold the other half over the filling and cook for 1 more minute.
07 - Slide the finished omelette onto a plate and serve immediately while hot.
# Expert Tips:
01 -
- It comes together in twenty minutes flat, which means you can pull it off on a Tuesday without thinking twice.
- The combination of soy sauce and sesame oil in the beaten eggs creates a savory depth that regular omelettes never achieve.
02 -
- If your pan is too crowded the vegetables will steam instead of stir frying, so use at least a ten inch pan or cook the vegetables in two batches.
- Do not skip beating the eggs until frothy, because that aeration is what makes the omelette puff up instead of lying flat like a pancake.
03 -
- Use a silicone spatula instead of metal, because it glides under the egg without scratching your pan or tearing the delicate surface.
- Toast a drop of sesame oil in the pan for five seconds before adding the vegetables to bloom the flavor and make the whole dish more aromatic.