Stuffed Omelette Serve:2-3
220 gram Lean minced pork
90 gram Frozen peas
70 gram Onion
65 gram Cherry tomato-quartered
2 clove Garlic-finely chopped
80 ml Vegetable oil
1 tablespoon Fish sauce
1 tablespoon Tomato ketchup
1 teaspoon Sugar
1 teaspoon Oyster sauce
1/2 teaspoon Light soy sauce
1/8 teaspoon Ground white pepper
– Heat 60 ml of oil in the frying pan. Then add the onion and gently cook until it becomes translucent.
-Put the garlic, minced pork in the same pan. Fry until the mince is cooked.
-In goes, the frozen peas, tomatoes, fish sauce, oyster sauce, light soy sauce, sugar, tomatoes ketchup and white pepper. Stir-fried in the medium heat until the water evaporated. Approx 10-12 minutes. Set aside.
-Beaten the eggs in the large bowl. Gently heat the oil in a non-stick frying pan.
-Separate the beaten egg into 3 portions. Pour 10 ml into the frying pan, follows by the egg. Gently roll the frying pan in a circular motion to spread the egg mixture into the thin sheet. When the egg cooked, use the spatula/ flat turner to remove the egg sheet off the pan.
-Lay the egg sheet on the chopping board. Scoop the stuffing and place in the middle of the sheet. Fold all corners, wrap into an envelope parcel.
-Garnish with coriander leaf, sliced red chilli and serve with Thai Jasmine rice. Today I served this kids favourite with Thai Black Rice for the fun factor. It’s packed full of nutrients too.
– The seasoned mince is delicious on its own. You can just have that with rice if you wanted to.
-Struggle to fold the egg sheet as an envelope. Why don’t you just put the stuffing in the middle? Fold the egg sheet halfway like a taco.
-I always encourage everyone to use a high-grade Thai seasoning.
-I have got Black Rice AKA Rice Berry from Mortar and Pestle. Happy cooking.🙋🏽