Chinese omelette
Background
This is an interesting and very tasty omelette that can be made under 15 minutes. Also, it's perfect for using up leftover roast or grilled chicken. Ideal for weekend brunch or midweek supper!
Ingredients
- 2 Tbsp sesame oil
- 2 spring onions, chopped
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 100g green peas
- 1 tsp grated ginger
- 4 eggs, lightly beaten
- 100 leftover cooked chicken (cut into strips )
- 1 handful coriander
- 50g bean sprouts
- To serve: Hoisin sauce
Instructions
- Heat the oil in a frying pan or wok, add the onion and pepper chunks, then the peas and grated ginger.
- Fry for 2-3 minutes, then add the chicken pieces. Cook for about a minute until the chicken warmed through, then pour over the eggs and sprinkle with the chopped coriander.
- Stir and let the eggs evenly spread around by tilting the pan. Cook, under cover, for about 5 minutes.
- Scatter the bean sprouts on top, then fold the omelette in half. Fry for another minute or so.
- Slide onto a plate, cut in half and serve with Hoisin sauce.
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