Chinese Vegetable Chicken Omelette (Printable)

A fluffy omelette filled with crisp vegetables, tender chicken, and classic Chinese seasonings.

# Ingredient List:

→ Eggs

01 - 4 large eggs

→ Meats

02 - 3.5 oz cooked chicken breast, shredded (optional)

→ Vegetables

03 - 1 small carrot, julienned
04 - 2 spring onions, finely sliced
05 - 1/2 red bell pepper, thinly sliced
06 - 1.8 oz bean sprouts

→ Seasonings & Sauces

07 - 2 tablespoons soy sauce
08 - 1 teaspoon sesame oil
09 - 1/4 teaspoon white pepper

→ Cooking

10 - 2 tablespoons vegetable oil

# How to Make:

01 - Crack the eggs into a mixing bowl. Add soy sauce, sesame oil, and white pepper. Beat vigorously with a whisk or fork until the mixture is uniform and frothy.
02 - Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium-high heat until the oil shimmers.
03 - Add the julienned carrot, sliced bell pepper, spring onions, and bean sprouts to the pan. Stir-fry for 2 to 3 minutes until the vegetables are slightly tender but still crisp.
04 - Add the shredded cooked chicken to the vegetables, stir to combine, and cook for 1 minute. Remove the entire mixture from the pan and set aside.
05 - Add the remaining tablespoon of vegetable oil to the pan. Pour in the beaten eggs, tilting the pan to spread them into an even layer across the surface.
06 - As the eggs begin to set, gently lift the edges with a spatula, tilting the pan so uncooked egg flows underneath to cook evenly.
07 - When the omelette is mostly set but still slightly moist on top, spread the cooked vegetable and chicken mixture evenly over one half.
08 - Fold the other half of the omelette over the filling. Cook for 1 more minute, then slide onto a plate and serve immediately.

# Helpful Tips:

01 -
  • The combination of sesame oil and soy sauce in the eggs creates a savory depth that regular omelettes never achieve.
  • It comes together in under twenty minutes, which makes it perfect for those evenings when you want something comforting but cannot spend an hour cooking.
  • The vegetables stay crisp inside the fluffy eggs, giving you texture contrast in every single bite.
02 -
  • Do not overcook the vegetables before adding them to the eggs because they will continue warming inside the omelette and you want them crisp, not mushy.
  • Using a non stick pan is genuinely non negotiable here unless you enjoy scraping half your omelette off the surface.
  • If you need this to be gluten free, tamari or a certified gluten free soy sauce works perfectly as a one to one swap.
03 -
  • Let the beaten eggs sit for two minutes before cooking because the soy sauce and sesame oil need a moment to fully blend into the mixture.
  • Cook the omelette on medium heat rather than high so the bottom does not brown too fast before the top has a chance to set.

Go Back