4 eggs (beaten)
6 stalks long bean (chopped)
2 tbsp heap of chai po
1 tsp garlic powder
2 tbsp cooking oil
1. Heat 1 tbsp oil in a wok. Saute the long beans for a minute before adding the chai po. Sauté for another minute.
2. Sprinkle the garlic powder and stir well. Turn off the heat.
3. Remove the long beans and chai po from the wok and mix them with the egg mixture.
4. Heat 1 tbsp oil in the same wok. Pan fry the omelette both side until evenly cooked.