Cut up the pork and chives into easy to eat pieces. Thinly slice the onion. Beat the eggs in a large bowl.
Stir fry the pork in a frying pan and season with salt and pepper. Add the onion and stir fry for another 2 minutes or so, then add the chives, bean sprouts and soup stock granules.
Stir-fry until the bean sprouts are wilted and turn off the heat. Let it cool down a bit, then add to the egg in the bowl and mix well.
Wipe out the frying pan with paper towels, spread around a little oil, pour in the egg mixture and cook on both sides. (See Hints.)
Cut into wedges and eat with ketchup to taste.
Add carrots, mushrooms or whatever vegetables you have on hand into the egg mixture.
Story Behind this Recipe
This has been one of my go-to recipes since I started cooking. I've revised it over the years to make it easier and tastier, and this recipe is the result.
When cooking the egg at Step 3, I put all the egg mixture in at once because I'm lazy, but it's easy to mess up when flipping the omelette over, so you can make individual sized omelettes that are easier to flip over instead.