Asian Omelet Recipe

Name: Asian Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable or olive oil; 6 None green onions, 4 thickly sliced, 2 thinly sliced diagonally; 2 cloves garlic, thinly sliced; 2 None long green chili peppers, seeded and thinly sliced; 2 None tomatoes, chopped; 2 cups bean sprouts; 1 tbsp oyster sauce; 8 None eggs; 1 tbsp kecap manis or soy sauce, plus additional, to serve; 2 tbsp fried shallots; 2 cups cooked brown rice

Servings: persons

2 tbsp vegetable or olive oil
6 None green onions, 4 thickly sliced, 2 thinly sliced diagonally
2 cloves garlic, thinly sliced
2 None long green chili peppers, seeded and thinly sliced
2 None tomatoes, chopped
2 cups bean sprouts
1 tbsp oyster sauce
8 None eggs
1 tbsp kecap manis or soy sauce, plus additional, to serve
2 tbsp fried shallots
2 cups cooked brown rice

1
Heat a wok or skillet on high heat. Add 1 tbsp oil, swirling to coat surface. Add thickly sliced onions, garlic and chili peppers, stir-fry for 2 mins or until onion is soft. Add tomatoes, stir-fry for 2 mins. Add bean sprouts and oyster sauce, stir-fry for 30 seconds or until just heated. Spoon into a large bowl.
2
Whisk eggs and kecap manis in a medium bowl. For each omelet, heat some of the remaining oil in a clean wok on high heat. Add 1/4 of the egg mixture; swirl to coat bottom of wok. Cook omelet for 2 mins or until just set. Transfer to a serving plate. Add 1/4 of the bean sprout mixture to half the omelet, fold over filling. Repeat, using remaining oil, egg mixture and bean sprout mixture to make 4 omelets in total.
3
Sprinkle with thinly sliced onions and shallots. Drizzle with additional kecap manis. Serve with rice.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tbsp vegetable or olive oil, 6 None green onions, 4 thickly sliced, 2 thinly sliced diagonally, 2 cloves garlic, thinly sliced, 2 None long green chili peppers, seeded and thinly sliced, and more.

Yes, Asian Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions