This is a recreation of one of Xien's favourite childhood dishes – Chinese homestyle green bean omelette served with rice, and Mama Yu’s Sambal, of course. It’s a simple dish but when seasoned right, the flavours really come out, making it the perfect quick and easy weeknight meal.
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Serves
4
Rice
Garlic Clove
Green Bean
Egg
Salt
Ground White Pepper
Curry Powder
Sambal
Crispy Shallot
Vegetable Oil
Serves
4
Rice
Garlic Clove
Green Bean
Egg
Salt
Ground White Pepper
Curry Powder
Sambal
Crispy Shallot
Vegetable Oil
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Step 1.
Wash your rice three times until the water runs clear. Drain, then transfer to a large saucepan and add water until it reaches just below your first knuckle. Bring to the boil over a medium-high heat, then turn the heat to low and cover with a lid for 12 mins.
Step 2.
Meanwhile, mince the garlic. Wash the green beans, chop off the ends then finely chop into small pieces.
Step 3.
Whisk the eggs in a large bowl and season with the salt, white pepper and curry powder.
Step 4.
Add a glug of oil to a wok over a medium-high heat and add the minced garlic. Fry until lightly golden, then add chopped green beans and sauté for 2-3 mins. Remove and add everything to the bowl of whisked eggs.
Step 5.
Add a small ladle of oil to the now-empty wok, then add the eggs and green beans mixture back into the wok.
Step 6.
Fry the eggs for 1-2 mins on one side, then flip and fry for 1-2 mins, depending on how cooked you like your omelette.
Step 7.
Serve the omelette with rice, sambal and crispy shallots on top. Enjoy!
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