Thai Stuffed Omelette
Ingredients
For stuffed
2 cloves garlic
230 g. ground pork (you can use other ground meat or crumbled tofu)
70 g onion
70 g tomato
70 g carrots
50 g corn
25 g spring onion
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tsp sugar
2 tbsp chili sauce
2 tbsp cooking oil
For omelet
1/2 tbsp cooking oil
2 large eggs
Jasmine rice for serving
Garnish: coriander leaves
Prepare
Onion, tomato and carrots, small diced
Garlic, finely chopped
Spring onion, chopped
2 eggs, beat 2 eggs until there are no bits of egg whites remaining
PREP TIME : 10minutes
COOKING TIME : 15minutes
YIELD : 2 people
directions
In a frying pan, heat the cooking oil over medium heat. Add the garlic and stir until aromatic and the garlic starts to turn golden. Add ground pork and stir until the ground pork is 50% cooked. Now add light soy sauce, oyster sauce, sugar and chili sauce and stir until the ground pork is well cooked.
Add carrots and stir for 2 minutes then add corn and onion and stir for 2 minutes or the onion starts to turn clear then add tomato and stir for 1 minute now add the spring onions and stir for another minute. Remove from the heat to a bowl
In a large frying pan, add cooking oil over low heat and tilt the pan until the entire surface of the pan is coated evenly. Once the pan gets hot, add the eggs and tilt the pan until the entire surface of the pan is coated evenly and let the egg cook until the top is a little dry and the bottom are set then turn off the stove. Divide the filling into 2 equal parts. Put the first part of the filling in the middle of the omelet, and fold the egg over the filling on all 4 sides, creating a square package.
Transfer to a plate and flip the folded end on the plate then cut the center in a cross pattern open and fold each end over and add more filling and garnish with some coriander leaves. Serve with jasmine rice.
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