chinese

Chaoshan Oyster Omelet with Garlic Chive Salad

Name: Chaoshan Oyster Omelet with Garlic Chive Salad
Yield: 1 serving
Cuisine: chinese
Ingredients: 118 g eggs; 110 g oysters, drained; 166 g cooked white rice; 32 g garlic chives, chopped; 14 g neutral oil; 8 g cornstarch; 8 g soy sauce; 0.79 g ground white pepper; 95 g cucumber, thinly sliced; 8 g rice vinegar

This pan-fried dish pairs oysters, drained with garlic chives, chopped, eggs and cooked white rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

33 g Protein

66 g Carbohydrates

29 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

118g eggs 169 kcal
110g oysters, drained 75 kcal
166g cooked white rice 216 kcal
32g garlic chives, chopped 11 kcal
14g neutral oil 124 kcal
8g cornstarch 30 kcal
8g soy sauce 6 kcal
1g ground white pepper 2 kcal
95g cucumber, thinly sliced 14 kcal
8g rice vinegar 1 kcal

Cooking instructions

eggscornstarchsoy sauceground white pepper
Whisk eggs with cornstarch, soy sauce, and white pepper until smooth.
oystersneutral oil
Heat a nonstick skillet over medium-high heat with most of the oil. Add oysters and cook 30 to 60 seconds just to firm up.
eggsgarlic chives
Pour in egg mixture. As it sets, sprinkle in garlic chives and cook until the bottom is crisp and the top is just set, 2 to 3 minutes.
Flip carefully and cook 30 to 60 seconds more. Slide onto a plate.
cucumberrice vinegar
Toss cucumber with rice vinegar and a pinch of salt. Serve omelet with rice and the quick salad.