Thai stuffing omelet recipes (chicken or pork) - Thai food

 

::INGREDIENTS

•  For egg wrap  
• 3 eggs 
• 1 tsp fish sauce
• 1 tsp soy sauce 
  Pinch ground pepper
• Stuffing 
  • 150 g minced pork or chicken 
  • 1/2 carrot, minced
  • 1/2 cup tomato, minced
    
  • 1/2 white onion, minced
    
  • 1 clove garlic, minced
  • 1/2 cup, bell peppers, minced
  • 1/2 spring onions, minced
  • 1 tbsp each (oyster sauce, soy sauce, fish sauce, sugar, tomato ketchup, sriracha or hot chili sauce) 
  • 2 tbsp vegetable cooking oil

 

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::METHOD 

1. For the filling, mix the fish sauce, sugar, pepper and tomato ketchup in a small bowl. Heat the vegetable oil in a frying pan or wok over medium-high heat. Add the garlic, carrot, bell peppers and white onion and stir-fry until soft. Add the pork and stir-fry until almost cooked. Then add the fish sauce mixture. Stir-fry for another minute or until the pork is cooked. Then add the tomatoes and stir-fry until well combined. Remove from heat.
2. To make the omelette, whisk eggs with 2 tablespoons of water. Place a non-stick pan (approx. 22cm in diameter) over medium heat.
3. When the pan is hot, add the oil and swirl to coat the pan. Pour in the eggs and use a spatula to keep spreading out the eggs until they’re firm. Add all of the filling mixture to the center of the omelette.
4. Fold the edges of the omelette over the filling. Remove from heat and transfer to a serving plate. Serve with Coconut Sriracha or your choice of spicy sauce or extra ketchup.
   

 

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