Ingrédients
- 3 eggs
- Pinch Salt
- ⅛ tsp Pepper
- 2 Tsp Oyster Sauce
- 1 Tsp Fish Sauce
- 65g Pork Mince/Ground Chicken
- 1 Garlic Clove, chopped
- 1 Spring onion, chopped
- 1 Shallot, chopped
- 3 Tbsp Neutral Oil
- Merchant Gourmet Coconut & Lime Leaf Wholegrain & White Rice
- 1 tbsp Dudu Thai Chilli Oil, or any chilli oil you can find
- ½ cucumber
- Lime wedge
To Serve:
Méthode
- In a medium-sized mixing bowl add all the omelette ingredients and whisk very well.
- Add 3 tbsp of oil to a wok (or medium-sized pan) on high heat, and allow the oil to get hot.
- When the oil is hot, pour in the egg mixture and allow the edges of the egg to puff for 20 seconds.
- Then reduce the heat to medium and use a spatula to drag the edges of the egg into the centre, creating 2 or 3 curtain-like folds, allowing the runny egg to flow into a circular shape.
- Flip the omelette like a pancake, or use a spatula, and reduce the heat to low. Now cook the omelette for another minute or until the centre is cooked and the pork is no longer pink. You can use a fork to poke a whole and check the doneness of the pork if you're unsure.
- Heat the Merchant Gourmet Coconut & Lime Leaf Rice according to packet instructions.
- Serve the omelette over the hot rice and drizzle over with either chilli oil, sriracha, sesame oil, or golden mountain seasoning sauce. Accompany with sliced cucumber for a fresh hit.
