• Miwa

<8 MINUTE CHIVE EGG OMELETTE>

Updated: Jul 27

Lazy easy dinner series!!!!

When I really don’t feel like cooking, I make this with fried rice.

It will only take you 8 minutes! Isn’t it amazing for a lazy night?!!Haha.


In this recipe, I use Chinese chives, but it’s pretty forgiving.

You can use any veggies you have left in your fridge!


Indulge yourself and spend more time with your loved ones OR just watch a movie with the time you save. I have been eager to watch movies for a long time, but I usually dose off with the kids at night. So I never successfully watch movies. Haha.


Enjoy♡




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I hope you will enjoy it as much as we do♡

Tag me on Instagram if you make one!

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<Yield> 2- 3 servings


<Prep time> 4 minutes


<Cook time> 4 minutes


<Ingredients>

4 eggs

100g Chinese chives

1 tablespoon rice wine

1 tablespoon vegetable oil

1/2 teaspoon soup stock powder/ bouillon cube

1 teaspoon Toasted sesame oil



Seasonings

1 tablespoon oyster sauce

1 teaspoon Soy sauce



<Optional toppings>

black pepper

chili oil

coriander

Japanese seven spices


<Directions>

1. Crack the eggs into a bowl. Add in the rice wine and chicken stock powder. Whisk them together. Chop the Chinese chives into about 5cm in length.






2. Heat the vegetable oil in a pan over high heat. Pour in the egg mixture. Stir it a couple times. When it’s half way cooked, remove from heat and transfer to a plate.





3. In a same pan heat the toasted sesame oil over high heat, followed by the Chinese chives. Stir it for 30 seconds then drizzle in the oyster sauce and soy sauce. Add the eggs back into the pan and stop the heat immediately. Transfer to a serving plate and now you are ready to dig in.



<Miwa’s tips>

・Do not overcook the eggs. When you cook the eggs at step 2, you want to remove them from the pan when the eggs are still runny on the surface and the edges are slightly dry.

・You can swap out the chives for broccoli, spinach or bok choy. Pretty much any vegetable works here.

・In step 3, it will only take around 1.5 minutes for the entire process. It will be really quick otherwise, don't let the eggs get too dry and hard.

・I'm using a non stick pan, you might need to add 1 tsp of vegetable oil when you cook the eggs.

<Storage time>

Store in an air-tight container in the fridge for up to 3 days.


<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


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#japanesecooking#japanesefood#japanesefoodrecipe#miwasjapanesecookingclass

#youtuberecipe

#miwasjapanesekitchen


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