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Categories:
vegetable green onions garlic long green chili peppers tomatoes bean sprouts oyster sauce eggs manis shallots brown rice
Viewed: 13 - Published at: 3 years agoIngredients
- 2 tbsp vegetable or olive oil
- 6 None green onions, 4 thickly sliced, 2 thinly sliced diagonally
- 2 cloves garlic, thinly sliced
- 2 None long green chili peppers, seeded and thinly sliced
- 2 None tomatoes, chopped
- 2 cups bean sprouts
- 1 tbsp oyster sauce
- 8 None eggs
- 1 tbsp kecap manis or soy sauce, plus additional, to serve
- 2 tbsp fried shallots
- 2 cups cooked brown rice
Method
- Heat a wok or skillet on high heat. Add 1 tbsp oil, swirling to coat surface. Add thickly sliced onions, garlic and chili peppers, stir-fry for 2 mins or until onion is soft. Add tomatoes, stir-fry for 2 mins. Add bean sprouts and oyster sauce, stir-fry for 30 seconds or until just heated. Spoon into a large bowl.
- Whisk eggs and kecap manis in a medium bowl. For each omelet, heat some of the remaining oil in a clean wok on high heat. Add 1/4 of the egg mixture; swirl to coat bottom of wok. Cook omelet for 2 mins or until just set. Transfer to a serving plate. Add 1/4 of the bean sprout mixture to half the omelet, fold over filling. Repeat, using remaining oil, egg mixture and bean sprout mixture to make 4 omelets in total.
- Sprinkle with thinly sliced onions and shallots. Drizzle with additional kecap manis. Serve with rice.
