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BBQ pork omelette


  • Whisk together the eggs, sesame oil, seasonings and spring onions until well combined.
  • Then heat a little oil in a large heavy-bottomed non-stick pan and gently cook the egg mixture, bringing in the sides as the curds form.
  • At the same time, briefly blanch the snowpeas, carrot and beanshoots in boiling water until crisp-tender, adding the pork when almost ready. Drain well.
  • When the omelette is set on the bottom, top with the blanched vegies, the pork and rocket. Sprinkle Hoisin over and serve as is in the centre of the table.


  • 8 large eggs
  • a few drops of sesame oil
  • sea salt & freshly ground pepper
  • 2 spring (green) onions, finely chopped
  • vegetable oil
  • 6-10 snowpeas, shredded
  • 1 carrot, shredded
  • a handful of beanshoots
  • 400 gm bought Chinese BBQ pork, shredded
  • a good handful of rocket leaves, washed & drained well (optional)
  • Hoisin sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm