1 tsp fish sauce
100g (3.5 oz) pork mince
oil for shallow frying
Coconut Sriracha, to serve (or another other type of chilli sauce you prefer)
steamed rice, to serve
Crack the eggs into a bowl and add the fish sauce. Whisk until well combined. Add the pork mince and whisk until well combined. Allow to rest for 10 minutes.
Heat about a 2cm (about ½ inch) depth of oil in wok or frying pan over medium-high heat. When you can dip a wooden spoon into the oil and see little bubbles forming, then you know the oil is hot enough. Pour the egg mixture into the centre of the pan. Wait for it to bubble up. Use a spatula to break the egg a little bit in areas to ensure you don’t have a layer of uncooked egg sitting on the top. Once the edges are crispy, use two spatulas to carefully flip the omelette over. Cook until crispy and golden. Transfer to a plate lined with paper towel. Blot with extra paper towel. Serve with rice and Coconut Sriracha or any type of hot sauce.