6
eggs, beaten well
1
cup shredded cooked meat (roast pork, shrimp, almost any!)
2
cups fresh bean sprouts (or 1 can)
2
scallions, chopped, including the green ends
1
medium onion, shredded
1
teaspoon sugar
1/8
teaspoon ground pepper
1
teaspoon MSG (optional)
2
tablespoons soy sauce
1/2
cup chicken stock or water
Vegetable
oil for frying
Make
gravy if desired (recipe follows). Preheat oven to 200F. Line
a
platter with several thicknesses of paper towel. Mix all ingredients
except
the vegetable oil together in a mixing bowl.
Heat
a frying pan hot and dry. Put in vegetable oil to a depth of
about
1/2 inch. Keep oil at this level by adding more, as some is
absorbed
in cooking. Bring oil temperature to medium. Stir up the
omelet
mixture each time before you take a scoopful of it out, in
order
to have the proper ratio of liquid and solid ingredients in each.
With
a ladle or soup scoop, take a scoop of the egg mixture and gently
put
into the frying pan. When the first omelet has stiffened, gently
move
it over to make room for the next. The number of omelets you
can
make at once depends on the size of your frying pan. When one
side
of the omelet has turned golden brown, turn over gently with
pancake
turner to fry the other side. When done, transfer from
frying
pan onto paper-lined platter. Keep warm in oven until all
the
omelets can be served together. Serve with or without gravy.
Gravy:
1
1/2 cups chicken stock
1
tablespoon cornstarch
2
tablespoons soy sauce
1
teaspoon MSG (optional)
1/8
teaspoon ground pepper
Pinch
of salt
Mix
all the ingredients together in a saucepan. Bring to a boil
slowly
with frequent stirring. When gravy has thickened, turn heat
to very low to keep
it warm until ready to use.