Chicken Quick Main Asian

Stuffed Asian omelette

Name: Stuffed Asian omelette
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 2
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 4 eggs; 2 teaspoons Chinese rice wine (shaohsing); 1 tablespoon peanut oil; 1/2 barbecued chicken, skin and bones discarded, meat shredded; 1/2 small red capsicum, thinly sliced; 1 small carrot, cut into matchsticks; 1/2 cup (25g) snow pea sprouts; 1 tablespoon oyster sauce, to serve

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by Chrissy Freer

Nutritionist and food writer

Oct 03, 2015

Fast and delicious, this Asian chicken and vegetable omelette is a hearty and healthy lunch idea.

4 eggs
2 teaspoons Chinese rice wine (shaohsing)
1 tablespoon peanut oil
1/2 barbecued chicken, skin and bones discarded, meat shredded
1/2 small red capsicum, thinly sliced
1 small carrot, cut into matchsticks
1/2 cup (25g) snow pea sprouts
1 tablespoon oyster sauce, to serve

Method

1.

Whisk eggs with wine until well combined. Heat oil in a wok or large frypan over high heat. When hot, add egg mixture and cook, pushing uncooked mixture to the edges with a spatula.
2.

When almost set (about 1 minute), scatter chicken and vegetables over half the omelette and cook for a further minute. Carefully fold over the other side of the omelette, then slide out onto a large plate.
3.

Halve and serve immediately drizzled with oyster sauce.