There’s dinner to prepare tonight and I’m planning on baking something before that so I thought I’d take it easy until later this afternoon. Which really just means I got too lazy to prepare a proper lunch so I took the most convenient items from the fridge, threw them into a frying pan and the outcome was my lunch.
It’s something that my father would probably have whipped up under the same circumstances. And the way my Chinese sausage and scallion omelet tasted, who would have thought it was inspired by laziness? It had everything — color, flavor and texture. I’m full and happy and I’m ready to attack the baking and cooking projects I have in mind for later today.
Chinese sausage and scallion omelet
- 1 Chinese sausage
- 1 large egg
- 1 tablespoons sliced shallots (or onion leaves)
- light soy sauce and a few drops of sesame seed oil for garnish (optional)
- Thinly slice the Chinese sausage into rings. Throw into an ungreased non-stick pan (the sausage slices will grease themselves, don’t worry) and cook over medium heat for about a minute.
- Beat the egg. Pour over the sausage slices. Sprinkle with the sliced shallots. Swirl and toss the omelet while partially set so that it fluffs up instead of getting cooked as one flat unappetizing piece.
- Serve the Chinese sausage and scallion omelet over hot rice, drizzle with light soy sauce and sesame seed oil if you like. Enjoy hot.