Step 1

Heat the wok until smoking hot. Add oil and shrimp and stir for 15 seconds.

Step 2

Add the bean sprout and continue to stir for another 15 seconds to remove the beany taste. Take the shrimp and bean sprouts out of the wok and let them cool.

Step 3

Add the cornstarch, water, salt, and white pepper to a bowl. Crack in 2 eggs and beat them well until you don’t see any obvious egg white.

Step 4

Add the pre-cooked shrimp, bean sprouts, garlic chives, and the char siu into the beaten egg. Mix thoroughly. You can also use mushroom slices, julienned cabbage, or carrot instead.

Step 5

Heat the wok again until smoking hot. Add a few tbsp of oil. Swirl it around to cover the bottom. Switch the heat to medium and pour in the egg mixture. Let it fry on one side for a couple of minutes or until the bottom is golden brown. Flip it to fry the other side. Chinese people love our eggs to be crispy and toasty. This is the biggest difference compared to the Western omelet. If you like yours to be soft and tender, you can fry it over low heat and don’t make it crispy.

Step 6

Serve it over white rice and a small dip of sweet soy sauce. Top with some cilantro as garnish.