Stir-Fried Oyster Omelet with Scallions and Chili

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate egg omelet with plump oysters, scallions, and a subtle chili kick, served with steamed rice. This Asian recipe, ready in about 30 minutes, pairs fresh oysters, large eggs, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 Taiwanese cuisine 450 cal/serving

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Ingredients

12 oz (340g), rinsed and patted dry fresh oysters
4 large eggs
1/4 cup cornstarch
2 tbsp water
1/4 cup, thinly sliced (white and green parts separated) scallions
1 tbsp, finely minced chili
1 tbsp vegetable oil
1/2 cup chicken broth
1 tbsp soy sauce
1 tsp sugar
1/2 tsp sesame oil

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Instructions

Step 1: Whisk 4 large eggs, 1/4 cup cornstarch, and 2 tbsp water in a bowl until smooth.
Step 2: Heat 1 tbsp vegetable oil in a 10-inch non-stick skillet over medium heat. Add 1/4 cup scallion whites and 1 tbsp minced chili, stir-frying for 30 seconds until fragrant.
Step 3: Pour the egg mixture into the skillet and cook for 2-3 minutes until the bottom is set and golden. Flip the omelet.
Step 4: Add 12 oz rinsed oysters and 1/2 cup chicken broth, cover, and cook for 3-4 minutes until oysters are opaque.
Step 5: Mix 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp sesame oil in a small bowl. Pour over the omelet, top with remaining 1/4 cup scallion greens, and cook for 1 minute until sauce thickens.