One of my favorite egg dishes is Egg Fu Yung. It is often made with chicken or chicken broth. My version uses McKay’s Chicken Style Seasoning or my homemade version of it.
To make the omelet I sautéed onion, celery, jalapeño, mushrooms and red lentil (masoor dal) sprouts in toasted sesame oil.
I beat two eggs with a couple teaspoons of homemade chicken style seasoning and a couple dashes of soy sauce. I added the sautéed vegetables into the egg mix and fried the omelet in sesame oil.
For the gravy I made a broth using chicken style seasoning, water, soy sauce and a few drops of toasted sesame oil. When the broth was hot I stirred in corn starch mixed with water until the sauce thickened.