Geisha Omelette Recipe

3 Egg Whites
1 Whole Egg
1/3 Cup Chopped Bok Choy
2 TBSP Scallions
1/2 Cup White Rice (cooked)
1/4 Cup Bean Sprouts
1 TBSP light Plum Sauce
Sesame Seeds

Combine the bok choy, scallions, bean sprouts, and white rice together with about half the plum sauce and pan-seer them but DONT brown very much. Set aside.

Whisk all eggs together and pour them on a lubed pan and cook until firm but around half raw. At this point, add the rice mixture to one side of the eggs and fold the other side over. Cook on each side for about 1 1/2 to 2 minutes before plating. Serve with the rest of the plum sauce drizzled on top with the sesame seeds.