Char Siu Pork Omelette Recipe with Crunchy Sprouts, Chinese Celery Leaf and Sriracha
My char siu pork omelette recipe makes a delicious meal from char siu pork leftovers wrapped in a fluffy omelette and garnished with crunchy bean sprouts, Chinese celery leaf, finely sliced red chillies, and Sriracha sauce. It makes a wonderfully filling and flavourful Weekend Eggs dish – whether you want to enjoy it for breakfast, brunch or lunch is up to you.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 100 g char siu pork (diced)
- 4 large eggs
- 1 tsp soy sauce (light)
- 1/2 tbsp neutral oil
- 1/2 tbsp butter (salted)
- 3 tbsp bean sprouts (cleaned and blanched)
- 2 tbsp parsley leaves (or Chinese celery leaves)
- 1 tbsp long chillis (deseeded and finely sliced)
- Sriracha sauce (to taste)
Instructions
- 1
Lightly beat the eggs until yolks are broken and mix in the soy sauce.
- 2
Wash and drain the bean sprouts. Remove the brown ends if desired. Blanch in boiling water for 30 seconds and refresh under cold water.
- 3
Over medium-high heat add the oil and the butter to an omelette pan. When it’s hot add the egg mixture and leave it for 15 seconds to start to set a little. With a silicon spatula, begin pushing the cooked egg towards the centre of the pan and additionally swirl the pan to get the unset eggs to cook. Run the spatula around the rim of the pan to stop it from sticking.
- 4
When the omelette is becoming firm and there is only a little liquid on the surface of the omelette add the diced char siu pork and half of the bean sprouts to the centre of the omelette. Using the spatula, fold the side of the omelette closest to you over the pork. Tilt and tap the pan to help start the far edge of the omelette to fold over.
- 5
Once the omelette is 'sealed' have your plate ready to serve. With your hand wrapped under the pan handle, tilt both the pan and the plate toward each other and turn the omelette onto the plate. The seam should be under the omelette.
- 6
Garnish and serve immediately.