Prep 15 mins
Cook 15 mins
This recipe is being posted in response to a recipe request for Thai appetizers.
- 1⁄4 cup vegetable oil
- 1⁄4 lb ground pork
- 3 tablespoons diced tomatoes
- 3 tablespoons green peas
- 2 tablespoons finely diced onions
- 1⁄2 tablespoon sugar
- 1 tablespoon fish sauce
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon soy sauce
- 3 eggs, beaten
- chopped cilantro leaf
- sliced red chile
- Heat half the oil in a wok over high heat and stir-fry the pork for 2 minutes, Add all remaining ingredients except eggs, garnishes& remaining oil, and stir-fry 2 minutes more.
- Heat a 6-8" omelet pan and add a drop of the remaining oil.
- Pour in enough egg to thinly cover the bottom of the pan.
- Brown the omelet lightly on both sides, flipping over halfway through cooking.
- Repeat until all the egg is used.
- Place a tablespoon full of the pork mixture in the center of each omelet.
- Fold two opposite sides toward the center& then fold in the remaining sides so that it resembles a square.
- Place omelet on serving plate and repeat until all omelets and pork mixture are used.
- Garnish if desired.
This is very good and easy; I made this twice for breakfast and both times we really enjoyed it. Yet even after the second time I couldn't figure out exactly how the seasoning is supposed to taste. Maybe it's just my barbaric taste or maybe I've been messing up, but it seems that if I absolutely follow the recipe the filling comes out a bit too salty and not spicy (or sour) enough. The first time I ended up adding a bit of lime juice and cayenne, and the second time a bit of lemon juice and chili paste.