Thin golden omelette encases a very quick stirfry of chicken, beansprouts, watercress, hoisin and soy - the stir-fry is done in the time it takes to do the omelette.


  • 1 tbsp vegetable oil

  • 2 large eggs

  • 1 tbsp Chinese rice wine or dry sherry

  • sea salt and pepper

  • 2 tbsp vegetable oil

  • 200g roast chicken, finely shredded

  • 150g bean sprouts, rinsed

  • 100g watercress, washed

  • 1 tbsp hoi sin sauce

  • 1 tbsp oyster sauce

  • 1 tbsp soy sauce

  • 1 tbsp extra hoisin to serve

  • 2 tbsp spring onions, finely chopped

  • 2 tbsp salted peanuts, roughly chopped


  • 1.

    Crack two eggs into a small bowl, and lightly beat in rice wine, salt, pepper. Heat 1 tbsp oil in a small nonstick frypan over high heat, swirling it around to coat the entire surface.

  • 2.

    Pour in the eggs and cook for 1 minute or until set. In the meantime, heat 1 tbsp oil in a small wok. Add the chicken and bean sprouts, tossing well. Add the hoisin, oyster and soy sauces, tossing well over high heat.

  • 3.

    Slide the omelette onto a serving plate. Top with the hoisin chicken and watercress, and roll up. Drizzle with hoisin sauce and scatter with spring onions and peanuts.


Jill's tips

Start with two hot pans with oil in them. The omelette is quite thin, so it will cook quickly in one pan, while I toss shredded cooked chicken, beansprouts, hoi sin and soy in a second pan.
Then the filling goes on the omelette and gets rolled up into a cylinder, drizzled with extra hoi sin and scattered with spring onions and peanuts.

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