10-12medium size shrimpscleaned, deveined, and chopped into small pieces
3-4sliced button mushrooms
¼cupchopped bean sprouts
¼cupchopped green onions
salt to taste
¼teaspoonChinese five spice
1teaspoonred chili flakes
oil for frying
Start by making the gravy. To make the gravy, mix 1 and ½ tablespoon of cornstarch with 2 tablespoon of water in a small bowl and make a slurry. Add all the ingredients like 1 cup chicken broth, 2 teaspoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, and the cornstarch slurry to a small saucepan.
Cook for 4-5 minutes on medium heat until the sauce thickens. Keep stirring continuously to avoid the formation of lumps. Remove the pan from heat and let the sauce cool down.
To make the omelette, break 8 large eggs into a medium-size mixing bowl. Whisk them using a wire whisk.
Add 1 teaspoon minced garlic, 10-12 medium-sized chopped shrimps, 3-4 sliced button mushrooms, ¼ cup chopped bean sprouts, ¼ cup chopped green onions, salt to taste, ¼ teaspoon five-spice powder, and 1 teaspoon red chili flakes to the bowl and mix well.
Heat a 5-7 inch frying pan. Add 2 tablespoon oil to the pan and let it heat.
Once the oil is hot, pour ¼th of the egg mixture into the pan and cook on medium-high heat for 2-3 minutes, until the omelet is crisp and browned from the bottom.
Flip it using a rubber spatula and fry from the other side as well. Remove on the serving plate.
Pour the sauce over the eggs and serve hot.
The eggs get cooked in under 2 minutes. So if you're adding veggies or meat that will not get cooked in this time, then make sure to cook them before adding it to the eggs.The crispy and fluffy texture of this omelet comes from frying in slightly more oil. If you reduce the amount of oil, the edges will not be crispy and the omelet will be flatter.Fry on medium high heat for crispy edges and rich flavor.