Asian mushroom omelet

Asian mushroom omelet
Fixings

Nourishment

8 unfenced eggs

1 little red stew, deseeded, finely hacked

6 green onions, daintily cut

2 tablespoons nut oil

100g catch mushrooms, cut

80g snow pea sprouts, trimmed

1 tablespoon soy sauce

1/3 mugs steamed Sunrice Jasmine Fragrant Rice, to serve

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System

Step 1

Break 4 eggs into a dish. Include a large portion of the stew and a large portion of the green onions. Speed with a fork.

Step 2

Heat a wok over medium hotness. Include a large portion of the oil. Whirl to cover. Spill in egg mixture. Whirl to cover base and run 1cm up the side. Sprinkle a large portion of the mushrooms over egg mixture. Cook for 30 seconds or until base is situated. Fold omelet fifty-fifty. Tilt wok to permit any uncooked egg to raced to edge. Cook for 30 seconds. Turn omelet over and cook for 30 seconds or until light brilliant (omelet ought to still be wet inside). Exchange to a plate. Spread to keep warm. Rehash with remaining eggs, bean stew, green onions, oil and mushrooms.

Step 3

Cut omelets into equal parts and place on plates. Top with snow pea grows. Shower with soy sauce. Season with salt and pepper. Present with rice