Kai Jeow (Thai Omelette)

By Justin Segelstrom of My Complete Cooking

Ingredients for Egg Mixture (2 servings):

4 large eggs

1 Tbsp sliced green onions

1 tsp fish sauce

1 cup canola oil or any vegetable oil (for cooking - something with a high smoke point is best)

1 cup cooked rice

chopped cilantro and chili sauce for garnish

Sweet chili sauce: Just mix and set aside

4 Tbsp Sriracha Sauce

1 tsp soy sauce

2 tsp honey

Juice from 1 lime

Directions:

1. Alright, let's get cracking with those eggs! Grab a bowl and whisk those eggs up with the fish sauce and green onions until they're nice and smooth, with a bit of froth on top. Now, grab a deep skillet or a wok and crank the heat up to medium-high. You'll know it's hot enough when a drop of water dances on the surface. Then, splash in some oil and wait till it's shimmering but not smoking – we're not trying to start a fire here.

2. Time to pour in your beaten eggs. We're basically deep-frying these things. They should hit the oil with a satisfying sizzle and start to firm up around the edges pretty quick. Let them do their thing for about 30 seconds without poking around too much. You're aiming for a nice golden-brown on the bottom. Feel free to sneak a peek by gently lifting an edge with a spatula.

3. Now for the flip. This part can be a bit tricky, so grab your tongs or spatula and do your best. You're aiming for another 20-30 seconds of cooking until it's just how you like it. Once it's done, get it out of the pan and onto a plate lined with paper towels to get rid of any extra oil.

Assembly:

Spoon warm rice into a serving bowl and drape the omelet over it as best you can. Drizzle the sweet chili sauce over the omelet or serve it on the side. Garnish with fresh cilantro.

Note: This works great with leftover rice as well. If I ever have leftovers from the night before you better believe I'm making myself this for breakfast.