Thai Omelette (Kai Jeow) with Rice

Ingredients

• 4 Eggs
• 1 tablespoon Soy sauce (gluten-free)
• 1 teaspoon Lime juice
• 1 stalk Green onions
• 2 tablespoons Vegetable oil
• 2 cups Cooked rice
• 0 Fish sauce

Instructions

1. 1In a medium bowl, whisk together the 4 eggs, 1 tablespoon of soy sauce (gluten-free), and 1 teaspoon of lime juice until well combined.
2. 2Finely chop the 1 stalk of green onions.
3. 3Add the chopped green onions to the egg mixture and whisk briefly to combine.
4. 4Heat the 2 tablespoons of vegetable oil in a 10-inch non-stick skillet over medium-high heat, which is about 375°F (190°C). The oil is ready when it shimmers.
5. 5Carefully pour the egg mixture into the hot oil. Cook for 3 to 5 minutes, or until the bottom is golden brown and crispy. You can gently lift an edge to check.
6. 6Using a spatula, carefully flip the omelette over. Cook for another 1 minute, or until the omelette is cooked through and no longer liquid.
7. 7Slide the cooked omelette onto a plate. Serve immediately over the 2 cups of cooked rice.

Substitutions

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