← Nouns Cooking · Thai

Ingredients

• 1 tbsp Vegetable oil
• 2 cloves Garlic, chopped
• ½ Onion, diced
• 200 g Minced pork
• ½ small carrot, finely diced (optional)
• 1 Tomato, diced
• 1 tbsp Oyster sauce
• 1 tbsp Ketchup
• 2 tsp Fish sauce
• 1 tsp Sugar
• ¼ tsp White pepper
• 4 Eggs
• ½ tsp Fish sauce
• 2 tbsp Vegetable oil
• sriracha or ketchup, to serve (optional)
• 300 g jasmine rice, to serve (optional)

Method

1. Heat the oil in a wok over medium-high heat and fry the garlic and onion for 1 minute. Add the pork and carrot and stir-fry for 4–5 minutes until the pork is cooked through.
2. Add the tomato, oyster sauce, ketchup, fish sauce, sugar and pepper and cook for 2–3 minutes until the tomato softens and the mix is moist but not wet. Set aside.
3. Beat the eggs with the fish sauce. Heat 1 tbsp oil in a non-stick wok or frying pan over medium heat and pour in half the egg, swirling to make a thin round.
4. When the egg is set underneath but still a little wet on top, about 1 minute, spoon half the filling into the middle. Fold in four sides to make a square parcel.
5. Flip it onto a plate, seam side down. Make the second omelette the same way and serve with rice and sriracha.

Tips

• A wok gives the classic thin, rounded shape; a 24 cm non-stick pan is easier for beginners.
• Contains egg, fish and wheat (oyster sauce).

Sources

Written in our own words after cross-checking these recipes:

Marion's Kitchen Tara's Multicultural Table