Thai · Dinner
Stuffed Omelette with Pork
Thai-style folded omelette wrapping a savoury filling of ground pork stir-fried with onion, tomato, and scallion, seasoned with fish sauce and white pepper. The eggs are fried until lacy-edged and pliable, then wrapped envelope-style around the hot filling and plated over jasmine rice with a drizzle of sriracha.
$4
12 minsPrep
15 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
616Calories
34.8gProtein
39.2gFat
36.5gCarbs
9.9gSugar
2.1gFiber
1218mgSodium
431mgChol
10.3gSat Fat
725mgPotassium
85mgCalcium
4.2mgIron
1.6mcgVitamin B12
12.8mgVitamin C
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thirty-min-meals
hidden-gems
Instructions
1
Prep
Dice the onion and tomato, slice the scallion, and beat the eggs in a small bowl with the fish sauce until just combined.
2
Saute
Heat 1 tablespoon of oil in a small skillet over medium-high heat and saute the onion for 1 minute until translucent.
3
Fry
Add the ground pork to the skillet, breaking it up, and fry over medium-high heat for 3 to 4 minutes until no pink remains.
4
Build
Stir in the tomato, scallion, sugar, white pepper, and ketchup; cook over medium heat for 2 minutes until the tomato softens, then transfer to a plate.
5
Fry
Heat the remaining 1.5 tablespoons of oil over medium heat until shimmering, pour in the beaten egg, and tilt the pan so it spreads into a thin round.
6
Fry
Cook over medium heat for 2 minutes until the underside is golden and lacy at the edges but the center remains slightly wet.
7
Stuff
Spoon the warm pork filling into the omelette center, fold the four sides over to form a parcel, and cook 30 seconds more.
8
Plate
Slide the stuffed omelette onto a plate beside the jasmine rice, drizzle with sriracha, and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground pork
- 44 large eggs
- 2 tsp2 tsp fish sauce
- 22 small onion
- 22 small tomato
- 22 scallion
- 2 tbsp2 tbsp vegetable oil for the filling
- 3 tbsp3 tbsp vegetable oil for frying the omelette
- 1 tsp1 tsp granulated sugar
- 1/2 tsp1/2 tsp white pepper
- 2 tbsp2 tbsp ketchup
- 1 1/2 cup270g cooked jasmine rice
- 2 tsp2 tsp sriracha, to serve
- 2 tbsp2 tbsp cilantro leaves, to garnish
