Start by washing and removing the roots from the bean sprouts. Then, peel and devein the shrimp.

Boil the bean sprouts for about 1 minute until they’re tender, then drain and set aside to cool.

In the same boiling water, add the shrimp for about 1 minute until they turn pink; drain and set aside.

Heat a pan over medium heat; add the ground pork and cook until browned.

In a pot, combine soy sauce, oyster sauce, fish sauce, and chicken bone broth. Bring to a boil; thicken with a cornstarch slurry.

In a mixing bowl, whisk together the eggs, oil, and cornstarch. Fold in the scallions, shrimp, and pork until combined.

Heat oil in a pan; pour in the egg mixture and sprinkle the bean sprouts on top. Cover and cook until the bottom is golden brown.

Gently fold one side of the omelet over; cook for another minute, then flip to brown the other side.

Transfer the omelet to a plate, drizzle with gravy, and garnish with sesame seeds and sliced green onion.