If you make our Roast Pork recipe or you buy some from your local Chinese restaurant, give this recipe a go because it's absolutely delicious!
Time: Prep 3 mins / Cooking 4 mins
Defrost frozen peas in bowl of water for a few minutes and then drain.
Crack eggs into a bowl and beat.
Add into the egg the beansprouts, peas, roast pork, salt and white pepper and mix together.
Heat 2 tbsp vegetable oil on high heat in wok.
When oil is hot add the egg mixture to the pan and keep moving the mixture around for 30 seconds to 1 minute whilst the mix is still wet. As it starts to cook and take it's shape then leave it.
Cook for 1 minute, flip it, cook for further 1 minute. Keep the omelette moving by shaking the pan so it slides around and you know it isn’t sticking. Add a little more vegetable oil if you feel like it's sticking.
Garnish with spring onion slices and serve.
Extra Notes: Depending on the size of your wok or pan it's definitely better to cook this as an individual serving for 1 person. If you need to cook for 2 just double the ingredients etc. It will take longer to cook the egg when there is more mix.