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1
Put all the ingredients in a small saucepan.
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2
The mixture might be lumpy and look like this photo but do not worry.
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3
Put the pan on a medium heat and stir vigorously.
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4
The sauce looks cloudy at first, but it will be clear later.
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5
Continue to heat and stir until the sauce thickens!
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6
If you overheat the sauce, it won't thicken.
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7
When the sauce along the sides of the pan starts to bubble, it is done.
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8
If you let the sauce bubble vigorously it means that the sauce has overheated.
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9
Add one tablespoon of water and stir.
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10
For a crab omelet, use 3 eggs + fillings.
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11
For a bean sprout omelet, use 3 eggs and 1-1.5 1 bags of bean sprouts.
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12
For egg foo young over rice, use 3 to 4 eggs for 2 servings.
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13
This photo is an egg ankake-don.
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14
To make egg foo young over rice, shape the cooked rice into a dome.
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15
You serve over fried rice, but I used cooked plain rice.
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16
This is an omelet with the bottom fried.
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17
When you move your frying pan, the omelet should slide freely in the pan.
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18
Transfer the omelet onto the rice to serve.
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19
You don't need fried rice because the sauce has a strong flavour.
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20
Sweet, sour and tasty!
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21
If you make the sauce beforehand, heat it up in a microwave before use.
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22
Add 1 tablespoon of water before heating to loosen the sauce.
