Shrimp, Bean Sprout And Rice Omelet - cooking recipe

Ingredients

8 oz medium shrimp, peeled, deveined and halved lengthwise
1 tsp sesame oil
1/4 tsp sugar
1/4 cup vegetable oil
1 1/2 cups cooked rice, cooled
1 cup frozen peas, thawed
2 tsp light soy sauce
6 None eggs, lightly beaten
2 cups bean sprouts, trimmed
None None Sliced green onions and chili sauce, to serve

Preparation

Combine shrimp, sesame oil, sugar and 1/4 tsp salt in a bowl. Season with pepper and let stand for 5 mins. Heat 1 tbsp of the oil in a wok on medium heat. Stir-fry shrimp for 2 mins, until pink. Remove from wok and set aside.
Heat 1 tbsp of the oil in wok on medium-low heat. Add rice and toss for 1 min, breaking up any lumps. Stir in peas and soy sauce and stir-fry for 1 min. Remove from wok. (If a lot of rice is stuck to wok, wash and dry it.)
For the omelet, heat remaining 2 tbsp oil in wok on medium heat. Add egg and swirl wok to create a layer of egg around edges. Stir egg in center of wok quickly to mix uncooked egg and prevent any scorching. Top omelet with shrimp, rice and bean sprouts. Cut omelet into quarters and sandwich quarters together, to make two pieces. Flip each piece and cook for another minute, until egg is cooked through.
Sprinkle with green onions and serve with chili sauce.