Kai Jeow

Ingredients

• 4 eggs
• 1 tablespoon fish sauce
• 2 green onions, finely sliced
• 1/2 cup vegetable oil, for frying
• 2 cups cooked jasmine rice, for serving
• 1 tablespoon fish sauce, for the dipping sauce
• 1 teaspoon lime juice
• 1 small red chili, sliced, for the dipping sauce

Before you cook

• Crack the eggs into a bowl and add the fish sauce.
• Beat the eggs vigorously with a fork or chopsticks until frothy and well combined.
• Stir in the sliced green onions.
• Stir the fish sauce, lime juice and sliced chili together in a small dish to make the dipping sauce.

Steps

1. Heat the vegetable oil in a small wok or skillet over high heat until it shimmers and ripples.
2. Pour the egg mixture into the center of the hot oil all at once.
3. Let the eggs puff and bubble undisturbed for about 30 seconds.
4. Spoon a little of the hot oil over the top of the omelette to help it puff further.
5. Fry for another minute, until the underside is deep golden.
6. Flip the omelette carefully and fry the second side for 1 minute, until golden and crisp.
7. Lift the omelette out with a slotted spatula and drain briefly on paper towels.
8. Serve the omelette whole over a mound of jasmine rice.
9. Pour the chili fish sauce over the top or serve it alongside for dipping.