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.



    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.