Beef, Chicken and Pork Omelette

    Beef, Chicken and Pork Omelette


    157 people made this

    This is a wonderful Cantonese dish and a great way to use up leftover chicken, beef and pork. The accompanying sauce is simple and flavourful.

    Serves: 5 

    • 8 eggs, beaten
    • 1 cup thinly sliced celery
    • 1 cup finely chopped onion
    • 1 cup bean sprouts
    • 1/2 cup diced fresh mushrooms
    • 1/3 cup chopped cooked chicken breast
    • 1/3 cup cooked and crumbled beef mince
    • 1/3 cup chopped cooked pork
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • SAUCE
    • 2 chicken stock cubes
    • 1 1/2 cups (375ml) hot water
    • 1 1/2 teaspoons white sugar
    • 2 tablespoons soy sauce
    • 6 tablespoons cold water
    • 1 1/2 tablespoons cornflour

    Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
    2. Heat oil in a medium frypan or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
    3. To Make Sauce: Dissolve the stock cubes in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornflour and stir until thick and smooth.

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