Fish, East Asian
Taiwanese oyster omelette with rice
Taiwanese oyster omelette is an egg and oyster dish thickened with cornstarch, served over rice with a sweet ketchup soy sauce. It serves 4, takes 25 minutes, rates easy, and costs about €4.50 per person. The key to getting it right is letting the cornstarch paste turn fully translucent before adding the eggs.
A nicely chewy, golden oyster omelette, just like at Taiwan's night markets, topped with sweet red sauce.
- Total time
- 25 min
- Difficulty
- Easy
- Cost per person
- €4.50
- Calories per person
- 670 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter
This omelette comes straight from Taiwan's night markets, where it's cooked to order on huge sizzling griddles. What surprises people the first time is the texture, slightly stretchy and chewy thanks to cornstarch mixed into the eggs, with oysters bringing their briny bite right in the center. The red sauce, somewhere between ketchup and soy, softens everything without ever hiding the seafood flavor.
This is a dish to make on a night when you want something different from your usual rotation, with no fancy equipment or hard to find ingredients. It works well for guests curious about Asian cooking, or just for treating yourself on a weeknight. With kids, it's better to wait until they're a bit older, the strong oyster flavor doesn't always win everyone over.
The ingredients
Fish counter
- Shucked oysters 250 g
Dairy
- Eggs 6
Pantry
- Cornstarchoften in the pantry 100 g
- Ketchup 5 tbsp
- Soy sauceoften in the pantry 2 tbsp
- Sugaroften in the pantry 1 tbsp
- Chili sauce 1 tsp
- Neutral oiloften in the pantry 4 tbsp
- Riceoften in the pantry 300 g
- Saltoften in the pantry 1 pinch
Fruits and vegetables
- Lettuce 1
- Scallions 2
Allergens Mollusks, Eggs, Soy, Gluten
The step by step recipe
-
Make the sauce by mixing the ketchup, soy sauce, sugar, a little water, and the chili sauce.
Warm it for two minutes so it turns glossy.
-
Dissolve the cornstarch in 150 ml of cold water with a pinch of salt.
Stir it right before pouring, the cornstarch settles at the bottom.
-
Cook the rice in salted water, then drain it. 11 min
It's ready at the same time as the omelettes.
-
Heat the oil, sear the oysters for one minute, pour in the cornstarch mixture, and let it set. 3 min
The paste should turn translucent before moving on.
-
Pour the beaten eggs on top, add the lettuce and scallions, let it set, then flip. 4 min
Use a large plate to help flip the whole omelette.
-
Brown the other side, top with sauce, and serve with the rice. 3 min
Make two small omelettes instead of one large one, it's easier to flip.
Our tips to get it right
- Drain the oysters well before searing them, excess water will keep the cornstarch paste from setting properly.
- Use a hot pan and a bit of extra oil if needed, the omelette should slide freely for the flip.
- Serve the sauce on the side if you're unsure about your guests' taste, some like more than others.
The variations
- Swap the oysters for peeled shrimp if you can't find them or prefer a milder flavor.
- For a vegetarian version, replace the oysters with sliced shiitake mushrooms sautéed before adding the cornstarch.
- To save time, make the sauce and rice the day before, leaving only the omelette to cook that evening.
What to serve it with
- Plain white rice
- Light miso soup
- Hot green tea
Storage
Keep leftovers in a sealed container in the fridge for up to 2 days, the texture loses some of its chew after that. Reheat in a skillet over low heat rather than in the microwave to avoid a rubbery result. Freezing isn't recommended, eggs and oysters don't hold up well to thawing.
Questions about this dish
Can you use frozen oysters for this omelette?
Yes, thaw them completely and drain them well before cooking. Excess water will stop the cornstarch paste from setting properly in the pan.
What can replace cornstarch?
Potato starch works just as well and gives a similar texture. Avoid wheat flour, it won't give you the same chewy bite.
Can you make the sauce ahead of time?
Yes, it keeps for 3 days in a sealed jar in the fridge. Warm it up right before serving so it regains its shine.
Why make two small omelettes instead of one large one?
A smaller omelette is much easier to flip in one move without breaking it. It's also closer to the individual portions served at Taiwanese night markets.
How long does it take to make a Taiwanese oyster omelette with rice?
Count 25 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a Taiwanese oyster omelette with rice?
About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a Taiwanese oyster omelette with rice cost?
About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains mollusks, eggs, soy, gluten. Always check the labels of the products you buy.
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