Stir-Fried Oyster Omelet with Scallions and Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A delicate egg omelet with plump oysters, scallions, and a subtle chili kick, served with steamed rice. This taiwanese-inspired asian ready in about 30 minutes pairs large eggs, cornstarch, water 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.

★ 4.3 (11 ratings) Prep: 15 min Cook: 15 min Serves 2 Taiwanese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Whisk 4 large eggs, 1/4 cup cornstarch, and 2 tbsp water in a bowl until smooth.
  2. 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.
  3. 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.
  4. Step 4: Add 12 oz rinsed oysters and 1/2 cup chicken broth, cover, and cook for 3-4 minutes until oysters are opaque.
  5. 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.

Frequently asked questions

How long does Stir-Fried Oyster Omelet with Scallions and Chili take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Oyster Omelet with Scallions and Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Stir-Fried Oyster Omelet with Scallions and Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Oyster Omelet with Scallions and Chili for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Oyster Omelet with Scallions and Chili?

Taiwanese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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