Name: Tomato and spring onion omelette
Yield: 2
Ingredients: 4 eggs; ½ tbsp Shaoxing wine; 1 tbsp light soy sauce; 1 tsp sesame oil; Pinch of sugar; 60 ml (¼ cup) vegetable oil; 2 spring onions, thinly sliced, some reserved to serve; 1 large tomato, cut into thin wedges; Thinly sliced long red chilli, to serve; Oyster sauce or tomato sauce, to serve

There are hundreds of variations of this super-easy and popular home-style dish. Add whatever ingredients you have to hand, but the key is to keep it simple.

Ingredients

4 eggs

½ tbsp Shaoxing wine

1 tbsp light soy sauce

1 tsp sesame oil

Pinch of sugar

60 ml (¼ cup) vegetable oil

2 spring onions, thinly sliced, some reserved to serve

1 large tomato, cut into thin wedges

Thinly sliced long red chilli, to serve

Oyster sauce or tomato sauce, to serve

Method

1.Whisk eggs, Shaoxing, soy sauce, sesame oil and sugar in a bowl with chopsticks or a fork until well combined.

2.Heat a well-seasoned wok or non-stick frying pan over medium heat and add vegetable oil. Add spring onion and stir until soft but not coloured (30 seconds to 1 minute), then add tomato and stir until softened (1-2 minutes). Add egg mixture, increase heat to high, and cook until edges begin to set but centre is still wobbly (1-2 minutes). Fold one side over to the centre, then the other, overlapping to form an open-ended envelope. Turn out, scatter with chilli and reserved spring onion and serve with oyster or tomato sauce.

Tony Tan

Styling by Lynsey Fryers