This typical Thai dish (ข้าวไข่เจียว) is extremely delicious, as is the plain omelette like khai jiao, but I prefer this one as it has a little extra added (rice, meat, seafood or vegetable stir-fry).
Preparation: - 5 minutes
- 2 x lge eggs
- ½ tspn x lime juice, or plain vinegar
- 1 tspn x Thai fish sauce
- 1 tbspn x water
- 1 tbspn x rice flour, or cornstarch
- ¾-1 cup x plain vegetable oil
Combine eggs, lime juice, or vinegar, fish sauce, water, and rice flour, or cornstarch, in a medium bowl. Beat with a fork until frothy, mashing any lumps of flour.
Heat the vegetable oil in a small pot, or a round-bottom wok, set over medium-high heat, until lightly smoking. Hold the egg bowl about one foot above the pan and pour the egg mixture into the oil in one go.
The egg mixture will immediately puff up. Do not disturb it. After 20 seconds, flip the omelet. There’s no need to keep it nice and round, as asymmetrical edges are desired. Let the other side cook for another 20 seconds. Remove the omelet from the pan and serve immediately, on rice, which has been already cooked.
Diced Shallots, or chopped Spring Onions may be added after cooking, as may be fresh oysters, ground red pork (mou daeng), crab meat (nea pu), or even herbs of your choice. It really is a flexible dish.