2cupscooked white or brown rice or cauliflower rice for serving
Instructions
Sauce
In a measuring cup, mix together the soy sauce and corn starch until the starch dissolves.
In a saucepan over medium heat, add the soy sauce with corn starch, oyster sauce, wine, sesame oil, water, and pepper. Simmer until the sauce thickens to a gravy consistency, stirring often. Set this aside while you cook the eggs.
Omelets
In a medium bowl, whisk the eggs until a little frothy.
Add the beansprouts, bell pepper, scallions, cilantro, salt, and pepper to the eggs. Stir to combine.
Fold the shrimp into the egg mixture.
Place a small skillet over medium heat and add 1-1/2 teaspoons of the avocado oil and 1/4 teaspoon of the sesame oil. Using a ladle, place 1/4 of the egg mixture into the hot pan. Swirl the pan so the eggs spread out to an even thickness.
Cook the egg mixture until it is a light golden brown on the bottom, approximately 1-1/2 minutes. Flip the omelet over and cook for another 1 to 2 minutes until the eggs are set and the shrimp is pink. Remove the omelet to a serving platter and repeat the process until all 4 omelets are cooked.
Coat the omelets in the sauce and serve immediately with rice.