Ingredients
- two tablespoons vegetable oil, plus much more for frying
- 6 ounces white-colored mushrooms, trimmed and sliced
- 1 1/2 teaspoons sugar
- 1 cup low-sodium chicken broth
- 3 1/2 teaspoons soy sauce
- 1 tablespoon corn starch
- 1/2 medium onion, thinly sliced
- 6 ounces Canadian bacon, diced
- 1/2 cup frozen peas, thawed
- 1 bunch scallions, thinly sliced
- 6 large eggs, beaten
- 1 teaspoon toasted sesame oil
Directions
Heat 1 tablespoon vegetable oil inside a skillet over high temperature. Add some mushrooms and 1/2 teaspoon sugar and saute until golden, 3 minutes. Add some broth and a pair of teaspoons soy sauce. Mix the corn starch with 1/4 cup water stir in to the skillet and boil until thickened, 2 minutes.
Heat 1 tablespoon vegetable oil in another skillet over high temperature. Add some onion and also the remaining 1 teaspoon sugar and prepare until tender, 4 minutes. Add some bacon and prepare 2 minutes. Add some peas, 1 / 2 of the scallions and also the remaining 1 1/2 teaspoons soy sauce prepare another minute. Transfer to some bowl and mix using the beaten eggs.
Eliminate the skillet. Go back to high temperature and add 1/4 inch of vegetable oil. Add one-4th from the egg mixture spoon a few of the herbal on the top and prepare until puffy, one to two minutes. Switch and prepare one minute, then drain in writing towels. Repeat to create 3 more omelets. Add some sesame oil towards the mushroom gravy and pour within the omelets. Garnish using the remaining scallions .
Photograph by Antonis Achilleos
Recipe thanks to Food Network Magazine