Tomato and spring onion omelette

1.Whisk eggs, Shaoxing, soy sauce, sesame oil and sugar in a bowl with chopsticks or a fork until well combined.

2.Heat a well-seasoned wok or non-stick frying pan over medium heat and add vegetable oil. Add spring onion and stir until soft but not coloured (30 seconds to 1 minute), then add tomato and stir until softened (1-2 minutes). Add egg mixture, increase heat to high, and cook until edges begin to set but centre is still wobbly (1-2 minutes). Fold one side over to the centre, then the other, overlapping to form an open-ended envelope. Turn out, scatter with chilli and reserved spring onion and serve with oyster or tomato sauce.