Tomato and spring onion omelette

Ingredients

• 4 eggs
• 1/2 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• Pinch of sugar
• 60 ml (1/4 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

Instructions

1. 1

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

2. 2

   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.