Asian omelette

1.Heat a wok or frying pan over high heat. Add 1 tablespoon of the oil, swirl to coat surface. Add onion, garlic and chili, stir-fry for 2 minutes or until onion is soft. Add tomato, stir-fry for 2 minutes. Add bean sprouts and oyster sauce, stir-fry for 30 seconds or until just heated; set aside.

2.Whisk eggs and ketjap manis in a jug. For each omelette, heat some of the remaining oil in a clean wok over high heat. Add a quarter of the egg mixture; swirl to coat base of wok. Cook omelette for 2 minutes or until just set. Transfer to a serving plate. Add a quarter of the bean sprout mixture to half the omelette, fold over filling. Repeat, using remaining oil, egg mixture and bean sprout mixture to make 4 omelettes in total.

3.Sprinkle with extra onion and shallots. Drizzle with extra ketjap manis. Serve with rice.