What you'll need...

• 4 eggs → lightly beaten (main ingredient)
• 100 grams cabbage → thinly sliced (main ingredient)
• 1 carrot → thinly sliced (main ingredient)
• 3 cloves garlic → mashed (main ingredient)
• 1 stalk green onion → thinly sliced (main ingredient)
• 2 tablespoons all-purpose flour (main ingredient)
• 1 tablespoon rice flour (main ingredient)
• 1 teaspoon salt (main ingredient)
• 1 teaspoon bouillon powder → optional (main ingredient)
• ½ teaspoon sugar (main ingredient)
• ½ teaspoon pepper (main ingredient)
• ½ medium-sized onion → thinly sliced (for the sauce)
• 2 cloves garlic → minced (for the sauce)
• 4 tablespoons tomato ketchup (for the sauce)
• 1 tablespoon white vinegar (for the sauce)
• 1 teaspoon salt (for the sauce)
• 1 teaspoon pepper (for the sauce)
• 1 tablespoon sugar (for the sauce)
• 100 ml water (for the sauce)
• 1 tablespoon cornstarch → dissolved in water more or less 50 ml (for the sauce)

How to make...

1. Combine all the main ingredients in a bowl and mix until evenly combined.
2. Heat a generous amount of oil in a pan. Divide the egg mixture into two portions and fry each portion separately over medium heat.
3. When the omelet is half-cooked, gently flip it over and continue cooking until both sides are golden brown. Remove from the pan and drain the excess oil.
4. In the same pan, leave a small amount of oil for sautéing. Sauté the onion and carrot until slightly softened, then add the garlic. Continue to sauté until fragrant, then add the tomato ketchup and water, stirring to combine.
5. Then mix in white vinegar, salt, sugar, and pepper, adjusting the taste as needed. Gradually pour in the cornstarch slurry while stirring until the sauce thickens.
6. Pour the sauce over the fried omelet and serve warm for the best taste.

• Main Dish
• Egg
• Chinese