← Nouns Cooking · Thai

Ingredients

• 4 Eggs
• 120 g minced pork with a little fat
• 1 clove Garlic, minced
• 1 tbsp Oyster sauce
• 2 tsp Fish sauce
• 1 Spring onion, thinly sliced (optional)
• 125 ml neutral oil, for shallow frying
• 400 g hot cooked jasmine rice
• Sriracha, to serve

Method

1. Beat the eggs with the pork, garlic, oyster sauce, fish sauce and spring onion until the pork is broken up and the eggs are frothy.
2. Heat the oil in a wok or small deep frying pan over high heat until it shimmers and a drop of egg sizzles hard straight away.
3. Pour the egg mixture into the centre from a little height. It will puff up dramatically; leave it for 1–2 minutes, spooning hot oil over the top, until the underside is deep golden.
4. Flip with two spatulas and fry for 1–2 minutes more, until golden all over and the pork in the middle is cooked through.
5. Lift out, let the oil drain off for a moment, then slide it onto the rice and serve with Sriracha.

Tips

• Lots of very hot oil is the secret to a puffy, crispy omelette; too little oil and it stays flat and spongy.
• Oyster sauce usually contains wheat; use a gluten-free one or extra fish sauce if needed.

Sources

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

Eating Thai Food Hungry in Thailand