• sesame oil
  • groundnut oil
  • 1 red chilli, seeded and finely chopped
  • 3cm piece ginger, peeled and cut into matchsticks 
  • 3 spring onions, whites and greens separated
  • 85g shiitake mushrooms, sliced
  • 3 eggs
  • 2 tsp sesame seeds
  • ½ a small bunch coriander
  • to serve kejap manis or sriracha sauce


  • STEP 1

    Heat 1 tsp of each oil in a smallish non-stick frying pan, then add most of the red chilli, all the ginger and the white spring onions. Stir-fry for a minute until the ginger begins to soften, then add the mushrooms and most of the green spring onions. Stir-fry for another 1-2 minutes until the mushrooms are golden.

  • STEP 2

    Beat the eggs with 1 tsp of sesame seeds and some salt. Lower the heat of the pan and stir in the eggs for a minute, then leave for 4-5 minutes, until almost set. Scatter over the remaining sesame seeds and flash under a hot grill to finish.

  • STEP 3

    Add the coriander to the middle of the omelette, scatter over the remaining chilli and spring onions, fold over the coriander and flip onto a plate – or eat straight from the pan. Serve with kejap manis and sriracha sauce.


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