← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 5 Eggs
• 1 Onion, thinly sliced
• 2 Spring onion, chopped
• 60 g Bean sprouts (optional)
• 1 Red chilli, finely sliced (optional)
• 1 tsp Soy sauce
• ¼ tsp Salt
• ¼ tsp White pepper
• 5 tbsp Vegetable oil
• 50 g Prawns (shrimp), chopped (optional)

Method

1. Beat the eggs with the soy sauce, salt and pepper, then stir in the onion, spring onion, bean sprouts, chilli and prawns (if using).
2. Heat the oil in a wok over high heat until shimmering. Pour in the egg mixture all at once; it should puff and bubble at the edges straight away.
3. Let it fry undisturbed for 2 min until the underside is golden and the edges are lacy and crisp, then flip it in halves.
4. Fry for 1–2 min more until set and golden, drain briefly on paper and serve hot with rice and chilli sauce.

Tips

• More oil and a very hot wok give the puffy, crisp texture; a timid pan makes a flat omelette.
• With prawns or char siu it is no longer vegetarian.

Sources

Written in our own words after cross-checking these recipes:

Huang Kitchen Taste Asian Food