A Thai-style omelet (kai jeow) is browned and crispy, it's quite different from a French omelet, especially thanks to the punch of umami from its essential ingredient: fish sauce! See note at bottom about additional add ins and serving suggestions.
My Daughter has just come home from a backpacking trip through Asia.
Whilst over there, she took a cooking class with Permpoon Nabnian, and bought home some of the recipes. This one was one of her favourites.
Rice should be soaked at least 4 hours but preferably overnight. Soaking has been included in times.