Thai Stuffed Omelet (Kai Yad Sai
Kai Yad Sai (Thai Stuffed Omelet) features a filling of stir-fried ground pork, tomato, long beans, and shallots for a rich, layered texture.
Ingredients
eggs
3
fish sauce (divided)
1¼ teaspoons
ground white pepper (to taste)
vegetable oil (divided)
2 tablespoons plus 2 teaspoons
ground pork
4 ounces
firm tomato (preferably Roma, finely chopped (¼ cup))
1 small
green beans (finely chopped (¼ cup))
4
Asian shallots (finely chopped (2 tablespoons))
2
sugar
1 teaspoon
soy sauce
¼ teaspoon
cilantro sprigs (for garnish)
Instructions
1
Prepare eggs
In a small bowl, beat the eggs with 1/4 teaspoon of the fish sauce and a pinch of pepper until combined; set aside.
2
Cook the filling
Heat a pan over medium-high heat for 1 minute. Add 2 tablespoons of the oil along with the pork and stir-fry for 1–2 minutes, until the pork is no longer pink. Reduce the heat to medium and add the remaining fish sauce, tomato, green beans, shallots, sugar, soy sauce, and 1/4 teaspoon of the pepper. Stir-fry for 5–6 minutes, until the green beans are tender and the juices have thickened. Transfer the filling to a bowl and keep warm.
3
Make the omelet
Wipe the pan clean and heat 1 teaspoon of the oil over medium heat. Pour in half of the egg mixture, tilting the pan to spread it into a thin layer. Cook for 45 seconds to 1 minute, until the top is just set and the bottom is golden brown. Flip if desired. Spoon half of the filling down the center. Fold two opposite sides toward the center over the filling, then fold the remaining two sides to form a neat square packet. Flip the packet onto a plate, folded side down.
4
Repeat and serve
Repeat with the remaining egg mixture and filling to make a second packet. Garnish with cilantro sprigs. Cut each packet in half and serve with hot rice.
