I used to use Imitation Crab Meat (aka Crab Sticks) for this dish. Imitation Crab Meat is made of white fish paste, starch, sugar, egg whites and crab flavouring. These days I don’t use Imitation Crab Meat for cooking because I can’t find any good quality ones where I live, but you can use it if you like it. *Note: The black strips in the omelette in the photo are sliced Black Fungus.


2 Servings


4 Eggs
100g Crab Meat *loosened or flaked
1 Spring Onion *finely chopped
Salt & White Pepper
Optional Extra Ingredients
• Black Fungus Mushrooms OR Shiitake
• Cooked Bamboo Shoot Slices
• Carrot *thinly sliced
Oil for cooking
2 servings Freshly Cooked Rice

Sauce Ingredients

1/2 cup Chicken Stock *OR 1/2 cup Water & 1/2 teaspoon Asian Chicken Bouillon Powder
1 tablespoon Sugar
1 tablespoon Soy Sauce
1/2 tablespoon Rice Vinegar *add extra if you like it more sour
1/2 tablespoon Potato Starch Flour
Salt *as required

  1. Place all the sauce ingredients in a small saucepan and mix well. Check the flavour, add Salt if required depending on the Chicken Stock you use. *Note: Do not start heating yet.
  2. For the Omelette, if you add extra ingredients, cook with small amount of Oil and lightly season with Salt & Pepper.
  3. You will cook two omelettes separately. Place 2 Eggs in a bowl and lightly whisk, season with 1 pinch of Salt. Add a half of Crab Meat and a half of the cooked extra ingredients and mix to combine.
  4. Heat 1 tablespoon Oil in a small frying pan or wok, cook the egg mixture to form a round omelette. Do not over cook.
  5. Half fill a bowl with freshly cooked rice and place the omelette on top.
  6. Repeat the process.
  7. Heat the saucepan with the sauce ingredients in it, stirring constantly until the sauce is thickened.
  8. Pour the sauce over the omelette and enjoy.