Thai Omelette with Minced Pork and Jasmine Rice Recipe
A fluffy omelette with minced pork is the Thai version of a quick one-pan dinner – something between scrambled eggs and a cutlet. Served over jasmine rice with chili or soy sauce, it’s very filling and perfect for when you’re short on time and have a few eggs in the fridge.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
2
Ingredients
- eggs - 4 piece
- minced pork - 150 g
- onion dymka - 2 piece
- fish sauce sojowy - 1.5 tablespoon
- soy sauce rybny - 1 tablespoon
- pepper biały lub czarny mielony - 0.25 teaspoon
- oil roślinny - 3 tablespoon
- jasmine rice jaśminowy - 150 g
- sweet chili sauce or soy sauce
Main Ingredient:
eggs
Preparation
- Rinse the jasmine rice in a sieve and cook according to the package instructions until tender but not mushy.
- Slice the spring onion into thin rounds. Crack the eggs into a bowl and beat with a fork or whisk until the whites are combined with the yolks.
- Add the minced pork, sliced spring onion, soy sauce, fish sauce and pepper to the eggs. Mix thoroughly with a fork or spoon so the meat is evenly distributed in the egg mixture.
- Heat the oil in a medium frying pan over medium-high heat. There should be enough oil to generously coat the bottom – this will make the omelette fluffy with slightly crispy edges.
- Pour all of the egg mixture into the pan. For the first 1–2 minutes do not stir, just gently move the pan so the mixture spreads out evenly.
- When the edges of the omelette start to set, reduce the heat to medium. Fry for 4–5 minutes until the bottom is golden and the top is almost set. You can gently lift the edge of the omelette with a spatula to peek underneath.
- To cook the other side, carefully slide the omelette onto a large plate, place the pan upside down over it and quickly flip, then fry for another 2–3 minutes until the second side is browned.
- Transfer the cooked omelette to a board and cut into triangles or strips.
- Serve the hot omelette over a portion of jasmine rice with sweet chili or soy sauce for drizzling.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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