Thai · Dinner
Minced Pork Omelette
Thai-style khai jeow moo sap made with minced pork folded into beaten eggs and deep-fried until the edges crisp and puff while the center stays custardy. Seasoned with fish sauce and white pepper, finished with scallion and served over steamed jasmine rice with sriracha on the side.
$3
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
546Calories
30.2gProtein
36.8gFat
30.9gCarbs
1.2gSugar
0.7gFiber
916mgSodium
465mgChol
8.2gSat Fat
510mgPotassium
72mgCalcium
3.1mgIron
1.8mcgVitamin B12
4.2mgVitamin C
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Crack eggs into a bowl and whisk with fish sauce and white pepper until streaky, then add pork mince and sliced scallion and stir until evenly distributed.
2
Fry
Heat vegetable oil in a small wok over high heat until a drop of mixture sizzles immediately, about 3 minutes.
3
Fry
Pour the mixture into the hot oil and let it puff undisturbed for 1 minute over high heat until the underside is deep golden and edges crisp.
4
Fry
Flip carefully and fry the second side for 1 to 2 minutes over high heat until golden and pork is cooked through with no pink.
5
Drain
Lift the omelette with a slotted spatula and rest it on paper towels for 1 minute to drain excess oil.
6
Plate
Set the omelette on steamed jasmine rice and serve with sriracha on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork ground
- 44 large eggs
- 2 tsp2 tsp fish sauce
- 1/2 tsp1/2 tsp white pepper
- 22 scallion
- 1 cup240ml vegetable oil, for deep-frying
- 1 1/2 cup270g steamed jasmine rice, to serve
- 2 tsp2 tsp sriracha, to serve
