This Chinese-style omelette transforms simple eggs into a flavour-packed dish with fragrant garlic, crunchy carrot and spring onions, all brought together with a savoury, umami-rich seasoning. A little cornflour helps create a tender texture, while a touch of water makes the omelette soft and fluffy. Gently folded in the pan and cooked until lightly golden on both sides, this is an easy, satisfying dish that pairs beautifully with steamed rice and other Chinese-style side dishes. It’s just as delicious served on its own for a quick meal.
Chinese Omelette
® This is a RAS signature Recipe©
♦Prep time:10min ♦Cook time:5min ♦Yield:2Servings.
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Chinese Omelette – Easy, Fluffy and Umami-Rich
Description
Turn everyday eggs into a flavourful Chinese omelette with garlic, carrot,
spring onions and a delicious blend of soy sauce, oyster sauce and chicken seasoning.
Lightly golden on the outside and tender inside, this easy omelette is perfect
with steamed rice and Chinese style side dishes, or served on its own for a quick, satisfying meal.
Ingredients:
For the Seasoning Sauce
Instructions
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Prepare the seasoning: In a small bowl, combine the cornflour, light soy sauce, oyster sauce, chicken seasoning, white pepper and 1 tablespoon water. Mix until the cornflour dissolves completely.
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Beat the eggs: Crack the eggs into a mixing bowl. Add the carrot and spring onion. Stir the umami seasoning into the eggs, then beat well. Add 1–2 tablespoons water for a softer, fluffier texture. Taste a tiny amount of the uncooked mixture and adjust the soy sauce if needed.
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Fry the garlic: Heat the vegetable oil in a non-stick frying pan over medium heat. Add the chopped garlic and stir-fry until fragrant and just beginning to turn light golden.
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Cook the omelette: Pour in the egg mixture. Allow it to set around the edges for about 10 seconds, then on a medium-high gently fold the partially cooked egg from the edges towards the centre using a spatula. Do this slowly (don't scramble) Continuemoving in the wet egg mixture from the sides to the centre until the egg begins to hold its shape and there is less liquid moving freely.
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Cook until set: Reduce to the lowest heat. Allow the omelette to cook gently until the underside is lightly golden and the centre is nearly set, about 3–5 minutes. Cover the pan briefly if needed to help the top cook.
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Flip carefully: Slide a spatula underneath to check that the omelette is firm enough to turn. Flip gently, in one piece or two halves if easier, and cook the other side for another 1–2 minutes until lightly golden and cooked through.Season and serve: While the omelette is still hot, sprinkle lightly with salt to taste. Transfer to a serving plate and garnish with chopped spring onion greens. Serve immediately with steamed rice and your favourite Chinese-style side dishes.
Note
Dissolve the cornflour first: Mixing it with the seasoning and water prevents lumps in the egg mixture.
Don't over-stir: Gently fold the egg as it sets to create a fluffy omelette rather than scrambled eggs.
Be patient before flipping: The added water makes the omelette softer, so ensure the underside is sufficiently set before turning.Cook on low. don't speed it up by turning up the heat.
Watch the salt: Soy sauce, oyster sauce and chicken seasoning are already salty. Add only a small pinch at the end
