Asian Omelette


This works well with leftover roast pork, or barbecued Chinese char sieu pork from Chinatown. It is also delicious with cooked prawns or crabmeat instead of the meat.


  • 450 g boneless roast or barbecued pork
  • 400 g bean sprouts
  • 200 g watercress
  • 8 large free-range eggs
  • 4 tbsp Chinese rice wine, or dry sherry
  • sea salt
  • freshly ground black pepper
  • 2 tsp sesame oil
  • 4 tbsp vegetable oil
  • 4 tbsp oyster or hoi sin sauce


Finely slice the roast pork. Rinse the bean sprouts in boiling water and drain. Wash the watercress, and shake dry.

To make one omelette, crack 2 eggs into a small bowl, and lightly beat in 1 tbsp rice wine, salt, pepper and ½ tsp sesame oil.

Heat 1 tbsp vegetable oil in a hot wok over high heat, swirling it around to coat the entire surface. Pour in the beaten eggs and quickly swirl to form an even omelette. Cook for 2 to 3 minutes until the egg is firm, then lower the heat.

Arrange some roast pork in the centre, top with bean sprouts and watercress, and cook gently for a further 2 or 3 minutes.

Loosen the edges with a knife, then gently slide the omelette onto a warm plate, folding it over. Keep it warm while you make three more omelettes. Drizzle with oyster sauce to serve.