Khai Jeow

Ingredients

• 4 large eggs
• 2 teaspoons fish sauce
• 1/4 teaspoon ground white pepper (optional)
• 2 tablespoons thinly sliced scallion or shallot (optional)
• 1 cup vegetable or other neutral oil, for frying
• Steamed jasmine rice, for serving
• Sriracha, for serving

Before you cook

• Crack the eggs into a medium bowl.
• Add the fish sauce to the eggs.
• Add the white pepper, if using.
• Whisk the eggs hard for about 1 minute, until noticeably frothy and pale.
• Stir in the sliced scallion or shallot, if using.
• Set a wide spatula and a paper-towel-lined plate next to the stove.

Steps

1. Pour the oil into a wok or small deep skillet so it is at least 1 inch deep.
2. Heat the oil over medium-high heat until shimmering and just short of smoking, about 350 to 375°F.
3. Drop a teaspoon of the egg mixture into the oil to test it; it should sizzle hard and puff within a couple seconds.
4. Pour the entire egg mixture into the center of the oil in one go.
5. Let the eggs puff and bubble undisturbed for about 20 seconds.
6. Splash hot oil over any pale spots on top with the spatula so they cook evenly.
7. Fry for 1 1/2 to 2 minutes, until the bottom is deep golden brown and the edges are crisp and lacy.
8. Flip the omelette carefully in one motion.
9. Fry the second side for 1 more minute, until golden and crisp.
10. Lift the omelette out with the spatula.
11. Let it drain on the paper towels for 30 seconds.
12. Serve whole over hot steamed rice with sriracha on the side.