MY super fast rotisserie chicken ‘egg foo young’ 

For nights you want something healthy and quick without the fuss of a complicated recipe, this dish is perfect! It uses a few time-saving cheats like a store-bought a bag of coleslaw and a rotisserie chicken to make life a little easier - great for a weeknight meal. And, if you’re counting...its carb-free! 

 

Time: 5-10 minutes preparation | 6-8 minutes cooking  
Serves 4 
 
For the omelette  
8 free-range eggs 
1/4 cup cold water  
1-2 teaspoons dry chilli flakes  
1 teaspoon sesame oil 
Cooking spray  

For the filling  
1 x free-range rotisserie chicken 
1 bag store-bought coleslaw (I used a Japanese sesame slaw) 
1 cup mung bean sprouts 
½ long cucumber, sliced 
4 spring onions, finely sliced 
Hoisin sauce  
Japanese mayo (optional) 
1 small bunch coriander, chopped  
Roasted, crushed peanuts (optional)  

 

Take two medium non-stick frying pans (cast iron doesn’t work as well for these omelettes) and heat over a medium/high heat. In a large bowl combine the eggs, water, chilli flakes, sesame oil and season well with white pepper and salt. Spray each frying pan with a little cooking oil and pour 1/4 of the omelette mixture in each one (doing this stage in two batches to get 4 omelettes). Cook for 4 minutes or until set, swirling the pan often so that the uncooked egg moves from the centre of the pan to the edges. Eventually, there will be no egg left to swirl and this is a good indication the omelette is almost cooked. When cooked, turn out onto serving plates and keep warm by wrapping each plate in foil while you cook the remaining omelettes.  
 

While the omelettes are cooking, shred the chicken, discarding bones then set aside.  
 

When the omelettes are done, smear a little hoisin sauce over the omelettes. Only filling half of the omelette (so there is a side you can fold over when done) top each one with the coleslaw, mung bean sprouts, the shredded chicken, cucumber and spring onions. Drizzle over the hoisin and the mayonnaise (if using) and then garnish with coriander and roasted crushed peanuts (if using). Fold the unfilled side over on top of the filling, and serve.  

 

 

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