Thai Food Made Easy | STUFFED OMELETTE
page-template-default,page,page-id-2812,cookies-not-set,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-6.4.2,vc_responsive,elementor-default,elementor-kit-4403





Stuffed Omelette Serve:2-3


6                                              Egg

220 gram                               Lean minced pork

90 gram                                 Frozen peas

70 gram                                 Onion

65 gram                                 Cherry tomato-quartered

2 clove                                    Garlic-finely chopped

80 ml                                      Vegetable oil

1 tablespoon                         Fish sauce

1 tablespoon                         Tomato ketchup

1 teaspoon                             Sugar

1 teaspoon                             Oyster sauce

1/2 teaspoon                         Light soy sauce

1/8 teaspoon                         Ground white pepper





– Heat 60 ml of oil in the frying pan. Then add the onion and gently cook until it becomes translucent. 

-Put the garlic, minced pork in the same pan. Fry until the mince is cooked.

-In goes, the frozen peas, tomatoes, fish sauce, oyster sauce, light soy sauce, sugar, tomatoes ketchup and white pepper. Stir-fried in the medium heat until the water evaporated. Approx 10-12 minutes. Set aside.

-Beaten the eggs in the large bowl. Gently heat the oil in a non-stick frying pan.

-Separate the beaten egg into  3 portions. Pour 10 ml into the frying pan, follows by the egg. Gently roll the frying pan in a circular motion to spread the egg mixture into the thin sheet. When the egg cooked, use the spatula/ flat turner to remove the egg sheet off the pan.

-Lay the egg sheet on the chopping board. Scoop the stuffing and place in the middle of the sheet. Fold all corners, wrap into an envelope parcel.

-Garnish with coriander leaf, sliced red chilli and serve with Thai Jasmine rice. Today I served this kids favourite with Thai Black Rice for the fun factor. It’s packed full of nutrients too.


– The seasoned mince is delicious on its own. You can just have that with rice if you wanted to.

-Struggle to fold the egg sheet as an envelope. Why don’t you just put the stuffing in the middle? Fold the egg sheet halfway like a taco.

-I always encourage everyone to use a high-grade Thai seasoning.

-I have got Black Rice AKA Rice Berry from Mortar and Pestle. Happy cooking.??




[do_widget id=a2a_share_save_widget-2]