6 eggs
1 tsp corn flour (cornstarch)
1 tsp vegetable oil, plus 3 tbsp extra
2 rashers of bacon, diced
2 spring onions (scallions), sliced
Sauce:
¼ cup chicken stock
¼ cup oyster sauce
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine
1 tsp corn flour (cornstarch), mixed with 1 tsp water
1 tsp sesame oil
For the sauce, combine the chicken stock, oyster sauce, soy sauce and Shaoxing wine in a small saucepan over high heat. Simmer for 2 minutes. Then stir through the corn flour mixture to thicken. Simmer another minute then turn the heat off and stir through the sesame oil. Remove from heat and set aside for later.
Whisk the eggs with the corn flour and 1 teaspoon of the vegetable oil.
Heat a non-stick frying pan or wok over high heat. Add the bacon and cook for a couple of minutes before adding the garlic. Continue to stir-fry for another minute. Then pour in the extra 3 tablespoons of oil. Wait a few seconds for the oil to heat up, then pour in the egg mixture.
The egg should start to set and puff at the edges immediately. Once the egg is almost set in the middle, sprinkle over the spring onion. Then flip half the omelette over onto the other half.
Cook until just set. Then scoop out chunks of the omelette onto a serving plate. Reheat the sauce (add a little water if it is too thick) and pour over the omelette. Serve immediately.
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