The classic Chinese-American diner-style egg omelet: thick, golden patties generously packed with crisp bean sprouts, sweet onion, and savory char siu pork, smothered in a glossy brown gravy and served over white rice.
Ingredients
- 4 pieces whole eggs
- 100 g char siu pork
- 150 g fresh bean sprouts
- 1 piece yellow onion
- 4 sprigs scallions (green onions)
- 1 clove fresh garlic
- 3 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tsp toasted sesame oil
- 8 tbsp neutral oil (sunflower or peanut oil)
- 200 ml chicken broth
- 1 tbsp cornstarch
- 1 tsp granulated sugar
- to taste ground white pepper
- to taste fine salt
- 150 g long-grain jasmine rice
Method
- Cook the jasmine rice on the stovetop or in a rice cooker and keep warm.
- Prep the fillings: rinse and thoroughly drain the bean sprouts, thinly slice the onion into half-moons, thinly slice the scallions separating the white and green parts, mince the garlic, and cut the char siu pork into small dice (see prepared component).
- Blanch the bean sprouts for 30 seconds in boiling water, plunge into cold water, and pat thoroughly dry: they must not make the omelet watery.
- Sweat the onion and white scallion parts with the garlic in a drizzle of neutral oil over medium heat for 2 minutes, until translucent without browning; let cool slightly.
- Beat the eggs with a splash of the light soy sauce, Shaoxing wine, sesame oil, a pinch of salt, and ground white pepper until fully blended and lightly frothy.
- Fold the sautéed onion mixture, bean sprouts, and diced char siu into the beaten eggs; the mixture should be densely packed, with the eggs acting primarily as a binder.
- Heat a generous layer of neutral oil in a skillet or wok over medium-high heat until the oil begins to shimmer.
- Ladle a portion of the mixture into the hot oil to form a thick patty; fry until the edges are deep golden and crisp and the patty puffs up, about 3 minutes.
- Flip the patty decisively and brown the second side; the center should stay tender. Repeat to make the remaining patties, letting the oil reheat between batches.
- Meanwhile, make the brown gravy: bring the chicken broth to a simmer with the oyster sauce, remaining soy sauce, and sugar, then stir in the cornstarch slurry (cornstarch mixed with a little cold water) until thickened, glossy, and smooth.
- Plate two patties per serving over a bed of jasmine rice, ladle generously with warm brown gravy, and garnish with the sliced green scallions.
Nutrition
Per serving
- Energy
- 783.8 kcal
- Protein
- 22.6 g
- Carbohydrate
- 50.5 g
- Fat
- 54.75 g
- Fibre
- 1.85 g
- Calcium
- 10.04 mg
- Iron
- 0.59 mg
- Magnesium
- 23.56 mg
