Kung Pao Omelet
Source of Recipe
Made it up
Recipe Introduction
You know how sometimes you order Chinese for lunch or dinner and have a bunch left over? I'm not talking about food from the one fine Chinese restaurant in every city, but from one of the zillion hole-in-the-wall "industrial quality" places that are good not because they are fine cuisine but because they're quick, cheap, and delivered? When you're done with it, the container has WAY more sauce than ingredients and you don't want to pull out the ingredients for another round the following day? Rather than leave it in the refrigerator for 5 days and tossing it, consider making an omelet out of it. I use kung pao (because it's my fav go-to Chinese dish), but you can use it with pretty much any stir-fried chicken/veg dish, such as chicken with broccoli, general tso's, or anything tofu based. Not sure I'd try it with beef dishes (because the beef would get tough, if it wasn't tough already) and I don't eat pork so you're on your own there.
List of Ingredients
Leftover Chinese food (about 1 cup of solid ingredients)
4 tblsp peanut oil (okay to use regular cooking oil)
1 tblsp sesame oil (optional)
3 eggs
1/2 onion, diced (if your Ch.food doesn't already have lots)
Crushed red pepper flakes (optional)
A small handful of peanuts (optional)
Sriracha (optional)Recipe
1. Heat oils in large frying pan until stir-fry hot.
2. Use a fork* to fish out about 1 cup solid ingredients from the Chinese food and directly into the pan. Stir fry for about 3 to 5 minutes, until the food is starting to cook but not crispy. (*Note: If the leftovers have large pieces, such as big pieces of broccoli or very large pieces of chicken, you should cut them into bite-sized pieces first)
3. While that is cooking, beat eggs in measuring cup with about 3 tablespoons of the sauce/gravy from the container of leftovers and a pinch of salt.
4. When pan is cooked, turn down heat to medium low. Separate food and oil in pan, and remove food (but not oil) onto a plate and cover to keep warm (I use my microwave splatter guard).
5. There should be enough oil in the pan to cook the eggs, but if not, add a little to supplement (and heat it). Pour egg mixture into pan. Immediately squirt stripes of sriracha into egg pancake. Cover and let cook until eggs are cooked through.
6. Turn off heat. Pour plate of stir-fried goodies onto left side of omelet, spread evenly, and press lightly with spatula to get them to stay. Sprinkle with red pepper flakes. Turn onto plate, allowing right side to fold over top.
Add peanuts on top (press down with spatula) then additional sriracha.
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