In a large mixing bowl, crack open the eggs and beat them gently until well combined. Add in the chopped red bell pepper, celery, mushrooms, onion, bean sprouts, half of the green onions, kosher salt, white pepper, and diced chicken. Mix thoroughly for about 2 minutes until all ingredients are evenly distributed.

In a small saucepan, combine the chicken broth, soy sauce, rice vinegar, brown sugar, and sesame oil. Heat over low heat while whisking gently for about 5 minutes until warm and sugar dissolves.

In a small bowl, whisk together cornstarch and cold water until smooth. Gradually pour this mixture into the warm gravy saucepan, stirring continuously. Cook for an additional 2-3 minutes on low heat until the gravy thickens.

Heat ½ tablespoon of canola oil in a nonstick skillet over medium heat. Once hot, pour ½ cup of the prepared egg mixture into the skillet. Cook for approximately 3-4 minutes, or until the edges are golden brown.

Carefully flip the omelet using a spatula, cooking the other side for an additional 2-3 minutes until it’s equally golden brown. Transfer to a warm plate and cover.

Repeat with the remaining egg mixture, adding more oil as needed.

Once all omelets are cooked, plate them generously and drizzle with the gravy. Sprinkle the remaining green onions for a fresh, crunchy finish.