Spicy Thai Sausage and Egg Omelet (Khai Yat Sai)

Ingredients

• 6 Eggs
• 1 pound Thai Sausage (Sai Oua)
• 1/2 Onion
• 1/2 Carrot
• 1/2 cup Green Beans
• 2 cloves Garlic
• 1 tablespoon Soy Sauce
• 0 tablespoons Oyster Sauce
• 0 tablespoons Fish Sauce
• 1 teaspoon Sugar
• 2 tablespoons Vegetable Oil
• 1/4 cup Cilantro

Instructions

1. 1Dice the 1/2 Onion into 1/4-inch (0.6 cm) pieces. Dice the 1/2 Carrot into 1/4-inch (0.6 cm) pieces. Trim the ends of the 1/2 cup Green Beans and cut them into 1/2-inch (1.3 cm) pieces. Mince the 2 cloves Garlic. Slice the 1 pound Thai Sausage into 1/2-inch (1.3 cm) thick, bite-sized pieces. Roughly chop the 1/4 cup Cilantro.
2. 2In a medium bowl, whisk the 6 Eggs until the yolks and whites are fully combined and slightly frothy.
3. 3Heat the 2 tablespoons Vegetable Oil in a large skillet (e.g., 10-12 inch or 25-30 cm) over medium heat (325-375°F / 160-190°C). Add the diced 1/2 Onion, diced 1/2 Carrot, and 1/2 cup Green Beans. Cook, stirring occasionally, until the vegetables are softened and slightly tender-crisp, about 5-7 minutes.
4. 4Add the minced 2 cloves Garlic and the sliced 1 pound Thai Sausage to the skillet. Cook for another 1-2 minutes, stirring, until the garlic is fragrant.
5. 5Pour the whisked 6 Eggs evenly over the sausage and vegetable mixture in the skillet. Reduce the heat to medium-low (275-300°F / 135-150°C). Cook without stirring until the edges of the omelet are set and the center is mostly firm but still slightly moist, about 5-7 minutes.
6. 6Carefully slide a spatula under one half of the omelet and fold it over the other half, or carefully flip the entire omelet to cook the other side for an additional 1-2 minutes, until fully set.
7. 7Slide the cooked omelet onto a serving plate. Drizzle the 1 tablespoon Soy Sauce and sprinkle the 1 teaspoon Sugar over the omelet. Garnish with the chopped 1/4 cup Cilantro and serve hot.

Substitutions

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