• 2-3 eggs in a mixing bowl.
• A cup of cold chicken strips taken from a leftover carcass.
• Six chestnut mushrooms sliced into 3-4 pieces each.
• Fish sauce and sesame seed oil.
• A wok (or frying pan) and seasoned oil.
• Ground pepper to taste.
Add one tablespoon of fish sauce to the eggs and just a few drops of the sesame seed oil; this is where the magic of this dish comes in. It’s all about the sesame oil, but don’t add too much. Three or four drops are sufficient.
Add some pepper if desired. Gently beat the eggs until the yoke has combined with the whites, but try not to over mix because we want the mixture to remain thick.
Fire up your wok and add the seasoned oil – As it begins to smoke add the mushrooms and stir-fry for 30 seconds. Add the chicken pieces and cook for another 20 seconds. Add the eggs and continue to stir with the edge of your spatula combining the omelette together.
As it begins to set, turn down the heat and allow to cook for a few seconds. Fold it and leave cooking on the other side while you prepare a plate. Slide the cooked omelette onto a chopping board and chop into bite size pieces before plating up.
Serve with fresh tomatoes or cucumber and steamed rice.