3 eggs
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
You can’t beat a cracking omelette, and this classic Thai version is extra special. The shallow frying technique keeps things crispy on the outside but fluffy and creamy on the inside – but do be careful at the flipping part… slowly does it! Whip one up for breakfast, lunch or dinner, and I guarantee the kids will love this one, too.
3 eggs
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.
![]() |
|
3 eggs
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.
Cookie | Duration | Description |
---|---|---|
cookielawinfo-checkbox-analytics | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics". |
cookielawinfo-checkbox-functional | 11 months | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". |
cookielawinfo-checkbox-necessary | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary". |
cookielawinfo-checkbox-others | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. |
cookielawinfo-checkbox-performance | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance". |
viewed_cookie_policy | 11 months | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
There are no reviews yet. Be the first one to write one.