Crab Stick Tenshinhan (Rice Omelet)

Steps

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1. 1
   Make the sauce: combine soy sauce, sugar, oyster sauce, chicken stock powder, and water in a frying pan, mixing well to ensure the cornstarch is evenly dispersed without lumps.
   ▶ ≈1:53
2. 2
   Place the pan over medium heat and warm, stirring occasionally. Once boiling, simmer for about 30 seconds until thickened. Remove from heat and stir in vinegar and sesame oil.
   ▶ ≈2:26
3. 3
   Prepare the egg mixture: crack eggs into a bowl, add water, salt, and pepper, and mix well.
   ▶ ≈3:29
4. 4
   Place the crab sticks in their bag and rub them between your hands to shred. Transfer to the egg mixture and gently fold to combine.
   ▶ ≈3:41
5. 5
   Scoop rice into a serving bowl and set aside.
   ▶ ≈4:14
6. 6
   Heat vegetable oil in the frying pan over medium-high heat for about 30 seconds. Pour in all the egg mixture and stir rapidly and continuously.
   ▶ ≈4:25
7. 7
   Continue stirring and heating; as the edges set, scrape them toward the center, keeping the mixture moving until fluffy and half-cooked—about 1 minute total.
   ▶ ≈5:10
8. 8
   Once the eggs are fluffy and half-cooked, stop stirring and allow the bottom to set for 15–20 seconds over the heat.
   ▶ ≈5:23
9. 9
   Gently slide the cooked egg onto the rice in the bowl.
   ▶ ≈5:39
10. 10
    Reheat the prepared sauce until it boils again, stirring to restore a smooth, glossy consistency, then pour over the eggs.
    ▶ ≈5:52
11. 11
    Top with green peas as garnish to finish.
    ▶ ≈6:22