1 tsp sesame oil
1 tsp peanut oil
1 red chilli, seeded and finely chopped
3 ginger cm piece, peeled and cut into matchsticks
3 spring onions, finely sliced, whites and greens separated
85 g shiitake mushrooms, sliced
2 tsp sesame seeds
½ a small bunch coriander
1 tbsp ketjap manis (or gluten-free alternative), to serve
2 tsp Sriracha hot chilli sauce (or more to taste), to serve
- 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.
- 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.
- 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.