In a medium bowl, whisk together the eggs, Golden Mountain sauce and oyster sauce until well combined. Add the sausage and stir.
Add the oil to a wok over high heat and roll the wok to coat the sides with oil. When the oil is very hot, add the egg mixture and use a metal wok spatula to gradually pull the cooked egg toward the middle, so raw egg rolls out to cook as well. Once the bottom is set, less than 1 minute, reduce the heat to medium. Carefully flip the omelet with the spatula and remove from heat. Let rest 30 seconds, until the bottom is cooked through.
Serve immediately with jasmine rice and Sriracha sauce on the side.
3 to 4 eggs ?
1 to 2 dashes Golden Mountain Seasoning Sauce ?
1 to 2 dashes Maekrua oyster sauce ?
½ cup ¼-inch sliced Champ nam sausage with pork rinds
1/3 cup vegetable oil ?
Steamed jasmine rice and Sriracha sauce, for serving ?
1 to 2 dashes Golden Mountain Seasoning Sauce ?
1 to 2 dashes Maekrua oyster sauce ?
½ cup ¼-inch sliced Champ nam sausage with pork rinds
1/3 cup vegetable oil ?
Steamed jasmine rice and Sriracha sauce, for serving ?
This article appears in October 2018.