Tomato and spring onion omelette

SERVES 2

There are hundreds of variations of this super-easy and popular home-style dish. Add whatever ingredients you have to hand, but the key is to keep it simple.

4 eggs

½ tbsp Shaoxing wine

1 tbsp light soy sauce

1 tsp sesame oil

Pinch of sugar 60 ml (¼ cup) vegetable oil 2 spring onions, thinly sliced, some reserved to serve 1 large tomato, cut into thin wedges

Thinly sliced long red chilli, to serve

Oyster sauce or tomato sauce, to serve 1 Whisk eggs, Shaoxing, soy sauce, sesame oil and sugar in a bowl with chopsticks or a fork until well combined.

2 Heat a well-seasoned wok or non-stick frying pan over medium heat and add vegetable oil. Add spring onion and stir until soft but not coloured

(30 seconds to 1 minute), then add tomato and stir until softened (1-2 minutes). Add egg mixture, increase heat to high, and cook until edges begin to set but centre is still wobbly (1-2 minutes). Fold one side over to the centre, then the other, overlapping to form an open-ended envelope.

Turn out, scatter with chilli and reserved spring onion and serve with oyster or tomato sauce.