From Me
Thai omelets are pretty different from what we're used to. They're nice and crispy brown on the outside and seasoned with fish sauce and black pepper with a squirt of Siracha sauce on top. I like to add a little sauteed ground pork :) All served up over some nice warm jasmine rice. Yum!! Here I've used mainly egg whites for a healthier omelet.
Ingredients:
(makes 2 omelets)
2 tablespoons canola oil
1/8 lb ground pork
1 egg
4 egg whites
1 tablespoon fish sauce
1/4 teaspoon freshly ground black pepper
2 cups warm cooked jasmine rice
2 tablespoons Siracha sauce
Directions:
1. In a wok over medium heat, add 1 tablespoon canola oil. Let the oil heat about 30 seconds, add the ground pork and cook through. Remove and set aside.
2. In a large bowl, combine the egg, egg whites, fish sauce, and black pepper. Whisk together until nice and foamy. Add the pork and whisk to combine.
3. Add the remaining tablespoon of canola oil to the wok. Heat over medium heat until hot. Pour in half the omelet mixture. The omelet will bubble and rise up. Let cook until brown on the bottom side, about 1 minute. Flip and let cook until brown on the remaining side, about 1 minutes. Repeat with the rest of the omelet mixture.
4. Place 1 cup of the warm jasmine rice in the center of a large plate (It's better to do this beforehand so it's ready when the omelets are cooked). Remove the omelet and place it over the rice. Serve immediately with the Siracha sauce.
Thai omelets are pretty different from what we're used to. They're nice and crispy brown on the outside and seasoned with fish sauce and black pepper with a squirt of Siracha sauce on top. I like to add a little sauteed ground pork :) All served up over some nice warm jasmine rice. Yum!! Here I've used mainly egg whites for a healthier omelet.
Ingredients:
(makes 2 omelets)
2 tablespoons canola oil
1/8 lb ground pork
1 egg
4 egg whites
1 tablespoon fish sauce
1/4 teaspoon freshly ground black pepper
2 cups warm cooked jasmine rice
2 tablespoons Siracha sauce
Directions:
1. In a wok over medium heat, add 1 tablespoon canola oil. Let the oil heat about 30 seconds, add the ground pork and cook through. Remove and set aside.
2. In a large bowl, combine the egg, egg whites, fish sauce, and black pepper. Whisk together until nice and foamy. Add the pork and whisk to combine.
3. Add the remaining tablespoon of canola oil to the wok. Heat over medium heat until hot. Pour in half the omelet mixture. The omelet will bubble and rise up. Let cook until brown on the bottom side, about 1 minute. Flip and let cook until brown on the remaining side, about 1 minutes. Repeat with the rest of the omelet mixture.
4. Place 1 cup of the warm jasmine rice in the center of a large plate (It's better to do this beforehand so it's ready when the omelets are cooked). Remove the omelet and place it over the rice. Serve immediately with the Siracha sauce.
Comments
Post a Comment