The quintessential Thai street-food omelet: eggs beaten with fish sauce and fried in a bath of sizzling oil until they form a puffed, golden cloud with crispy, lacy edges and a tender center. Served over jasmine rice with sriracha.
Ingredients
- 4 pieces whole eggs
- 2 tbsp fish sauce
- 150 ml sunflower or peanut oil
- 2 pieces scallions (green onions)
- 160 g jasmine rice
- to taste sriracha sauce
- 4 sprigs fresh cilantro
Method
- Cook the jasmine rice: rinse in cool water, then simmer covered with an equal volume of water until fully absorbed. Keep warm.
- Crack the eggs into a large bowl. Add the fish sauce and whisk vigorously with a fork or whisk for a solid minute, until very frothy and covered in fine bubbles; incorporating plenty of air is what makes the omelet puff.
- Finely slice the scallions (especially the green parts) and fold into the beaten eggs.
- Heat the oil in a wok or small heavy skillet over high heat. The oil must be very hot and shimmering, almost smoking: a drop of egg mixture should sizzle and puff up instantly.
- Pour the beaten eggs from about 4 inches above the pan in one swift motion into the center of the hot oil. The omelet should bubble and expand immediately, developing blistered, golden edges.
- Fry undisturbed until the edges are deeply golden and crisp. Use a spatula to ladle hot oil over the top to set the surface, then flip the omelet with one confident motion and fry the other side briefly until golden.
- Remove the omelet and drain for a few seconds on paper towels.
- Set over warm jasmine rice. Serve immediately with sriracha on the side and fresh cilantro sprinkled on top.
Nutrition
Per serving
- Energy
- 739.3 kcal
- Protein
- 12.92 g
- Carbohydrate
- 43.72 g
- Fat
- 57.06 g
- Fibre
- 0.88 g
- Calcium
- 2.62 mg
- Iron
- 0.08 mg
- Magnesium
- 0.8 mg
