Fu Yung Hai (Indonesian Chinese Omelette)

• •6 piece Large Eggs
• •1 cup Cooked Chicken Breast (shredded or diced)
• •4 oz Shrimp (peeled, deveined, and roughly chopped)
• •1 cup Cabbage (finely shredded)
• •1 cup Carrot (finely julienned or grated)
• •2 piece Scallions (thinly sliced)
• •2 clove Garlic (minced)
• •1 tbsp Soy Sauce
• •1 tsp Sesame Oil
• •1 tsp Cornstarch
• •4 tbsp Vegetable Oil (for frying)
• •1 cup Water (for sauce)
• •1 cup Tomato Ketchup
• •2 tbsp Rice Vinegar
• •1 tbsp Sugar
• •1 tbsp Dark Soy Sauce
• •1 tsp White Pepper
• •1 tbsp Cornstarch Slurry (1 tbsp cornstarch mixed with 2 tbsp cold water)

Instructions

1. 1

   Prepare the Omelette Mixture: In a large bowl, whisk the eggs until well combined. Add the shredded chicken, chopped shrimp, shredded cabbage, julienned carrot, sliced scallions, minced garlic, soy sauce, sesame oil, and 1 tsp cornstarch. Mix thoroughly to ensure all ingredients are evenly distributed.

2. 2

   Cook the Omelettes: Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, pour about one-quarter of the egg mixture into the skillet, spreading it thinly to form a round omelette. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove and place on a wire rack to drain excess oil. Repeat with the remaining mixture, adding more oil as needed, to make 3 more omelettes.

3. 3

   Prepare the Sauce: While the omelettes are cooking, combine water, tomato ketchup, rice vinegar, sugar, dark soy sauce, and white pepper in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves.

4. 4

   Thicken the Sauce: Slowly whisk in the cornstarch slurry into the simmering sauce. Continue to stir until the sauce thickens to your desired consistency. Remove from heat.

5. 5

   Serve: Transfer the cooked Fu Yung Hai omelettes to serving plates. Generously spoon the warm sweet and sour sauce over each omelette. Garnish with extra sliced scallions if desired. Serve immediately with steamed white rice.

Chef's Tips

• 💡Don't overcrowd the pan when cooking the omelettes; cook them in batches to ensure they brown nicely.
• 💡For extra flavor, you can add a pinch of five-spice powder to the egg mixture.
• 💡The sauce can be made ahead of time and reheated gently before serving.