Thai · Brunch
Crispy Pork Omelette with Rice
Khai Jeow Moo Sap
A Bangkok Thai-style omelette of beaten eggs whisked with minced pork, fish sauce, and white pepper, deep-fried in a wok until the edges crackle golden-brown and the centre stays soft, plated over jasmine rice with sriracha and cucumber.
$
5 minsPrep
5 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
680Calories
22gProtein
48gFat
52gCarbs
3gSugar
2gFiber
1240mgSodium
280mgChol
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Instructions
1
Prep
Slice spring onion green into 5mm pieces. Slice cucumber into 5mm rounds. Whisk 3 eggs vigorously 30 seconds until pale and frothy. Whisk in 60g ground pork, 10ml fish sauce, 5ml light soy, 0.5 tsp white pepper, and half the spring onion 30 seconds until pork disperses evenly and mixture is uniformly seasoned. Repeat with remaining 3 eggs and 60g pork with remaining seasonings and spring onion to make two separate mixtures.
2
Fry
Heat 60ml oil in a wok over high heat 60 seconds until smoking and shimmering. Pour first egg mixture from a height so it puffs dramatically. Fry undisturbed 90 seconds until edges crackle golden brown. Once first omelette is plated, repeat with remaining 60ml oil and second egg mixture.
3
Crisp and plate
Flip first omelette with a spatula over high heat, fry 60 seconds until the second side is golden and centre remains soft. Lift onto kitchen paper to drain, then fold and plate over 150g jasmine rice. Repeat with second omelette. Arrange cucumber slices and sriracha alongside both servings.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 large eggs
- 120g (4.2 oz) ground pork shoulder
- 20ml (4 tsp) fish sauce
- 10ml (2 tsp) light soy sauce
- 1 tsp ground white pepper
- 40g (1.4 oz) scallion
- 120ml (1/2 cup) neutral oil
- 300g (10.6 oz) cooked jasmine rice
- 1 small cucumber
- 40ml (2.5 tbsp) sriracha sauce