8 large eggs
4 tbsp Chinese rice wine or dry sherry
2 tsp sesame oil
4 tbsp vegetable oil
100g carrots cut into very thin strips
100g red peppers cut into very thin strips
400g beansprouts, rinsed in boiling water and drained
1 tbsp toasted sesame seeds
Crack 2 eggs into a small bowl and lightly beat in 1 tbsp rice wine, salt, pepper and 1⁄2 tsp sesame oil.
To cook the omlette heat 1 tbsp vegetable oil in a hot wok or large frying pan over high heat, swirling it around to coat the entire surface.
Pour in the beaten eggs and quickly swirl to form an even omelette. Cook for 2 to 3 minutes until the egg is firm, then lower the heat.
To fill, arrange some carrot in the centre, top with bean sprouts and pepper and cook gently for a further 2 or 3 minutes.
To serve loosen the edges with a knife, then gently slide the omelette onto a warm plate, folding it over.
Keep it warm while you make three more omelettes. To serve, top with coriander
Recipe adapted from: Good Food