Asian Breakfast Omelette

INGREDIENTS. (1 serving)

2 eggs
3 spring onions, sliced
3 mushrooms, sliced
½ oz. cooked chicken, sliced
1 oz. cooked rice
1 handful of baby spinach
1 small bunch of fresh coriander
1 Tbsp Soya sauce
1 tsp Oyster sauce
1 tsp Sriracha sauce
Sweet chilli sauce
Black sesame seeds
Vegetable oil
Sesame oil
Salt

METHOD

2 frying pans needed
Beat the eggs and set aside
In one of the frying pans, heat 1 Tbsp of vegetable oil
Add the mushrooms and fry for 2-3 minutes

Add 1 tsp of sesame oil
Add the chicken and rice
Add the soya, oyster and sriracha sauces
Stir fry until hot
Add the spinach and some of the coriander
Set aside while you make the omelette.

Beat the eggs in a large bowl with a pinch of salt and pepper
In another pan, heat 1 Tbsp of vegetable oil
Add 1 Tbsp of vegetable oil and heat well
Turn the heat to medium
Add the beaten egg and spread it all over the pan
As soon as the egg is just about cooked place on a warm plate
Fill one half of the omelette with the rice mixture
Fold the other half over.
Drizzle a little bit of sweet chilli sauce and sprinkle a few black sesame seeds over the omelette and serve immediately.

Other items, such as avocado may be served with the omelette.