Lao omelet - kua kai
Author: 
Recipe type: Main
Cuisine: Lao
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A quick and delicious Lao style omelet perfect for breakfast or as a light meal any time of day.
Ingredients
  • 6 chicken eggs
  • 1 Tbsp of fish sauce
  • pinch of salt and pepper
  • 1 spring onion
  • 3 chilies
  • 1 tomato
  • 3 cloves of garlic
  • ½ cup of milk (optional)
  • 2 Tbsp of cooking oil
Instructions
  1. Crack the eggs into a mixing bowl and whisk.
  2. Add the fish sauce, salt and pepper, milk (optional) to the whisked eggs and whisk some more. Put aside.
  3. Wash the spring onion, chilies and tomato. Cut the spring onion into about 5 cm lengths. Cut the thicker pieces in half lengthways if necessary. Cut the chilies in half lengthways. Cut the tomato in half lengthways and then thinly slice. Put aside.
  4. Peel and thinly slice the garlic cloves. Or simply smash them with the side of a knife/cleaver.
  5. Put a frying pan on medium heat. Add the oil. When the oil is hot, add the garlic and fry until brown. Add the whisked eggs and move the pan around so that the egg mixture covers the pan.
  6. Evenly place the spring onion, chilies and tomato on top of the egg mixture. Fry until the edges crisp up and the egg is slightly cooked through.
  7. Check with an egg flipper to see if the underside is golden brown by lifting up the edge. When the underside is ready, carefully flip the omelet over to seal the top side. Don’t overcook it. When it is done, transfer to a plate and serve with rice. Enjoy your meal.
Recipe by Ngeun Sysengthong at http://ngeun.net/lao-omelet-kua-kai/