1/2 c. diced onion
1/2 c. diced Chinese roast pork or ham
3 eggs
Oil for frying

Mix the onion and pork. Beat eggs and stir in the pork and onions. In a wok or skillet, beat 2 1/2 inches of oil almost to the point of smoking, about 375 degrees. Pour 1/3 of the egg mixture into the pan. Brown for 2 minutes. Using ladle, splash the top of the omelet with the oil so the top becomes firm. Flip omelet over. Brown for 1 1/2 minutes. Remove and drain. Repeat for the remaining mixture. Serve with gravy.

GRAVY:

1 c. water
1 tbsp. peanut oil
1 tsp. sugar
1 tsp. salt
1 tsp. dark soy sauce
Dash of pepper
1 tsp. cornstarch, mixed with 2 tbsp. water

Bring the water to a boil and add the remaining ingredients. Cook and stir for 1/2 minute.