Khai Jiao (Thai Crispy Omelette with Rice)

Method

1. 1
   • water3 dl

   Steam the rice — Rinse the rice until the water runs clear, then bring it to a boil with the water in a small pan. Clamp on a lid, drop the heat to its lowest setting and cook for 12 minutes without lifting the lid.

   ⏱12 min
2. 2

   Rest and fluff the grains — Slide the pan off the heat and leave it covered for another 10 minutes so the steam finishes the grains, then fluff them with a fork and keep them warm.

   ⏱10 min
3. 3
   • egg4
   • fish sauce1 tbsp
   • lime juice2 tsp
   • rice flour2 tsp
   • spring onion2
   • white pepper½ tsp

   Beat the eggs to a foam — Crack the eggs into a bowl with the fish sauce, lime juice, rice flour and white pepper. Beat hard with a fork for a full minute until the mixture is pale and completely foamy — that trapped air is what makes the omelette puff. Stir in the spring onions.

4. 4
   • egg4
   • vegetable oil1¾ dl

   Heat the oil hard — Pour the oil into a wok or a small deep frying pan to a depth of about 1.5 cm and heat it over high heat until it shimmers, around 180°C. A drop of the egg mixture should sizzle up and float within a second.

5. 5
   • egg4
   • vegetable oil1¾ dl

   Pour from a height — Hold the bowl about 20 cm above the pan and pour the eggs into the centre in one steady stream. The edges will billow up and go lacy almost immediately; spoon hot oil over the top for about 90 seconds until the surface is set.

6. 6

   Flip and crisp the edges — Turn the omelette over with a wide spatula and fry for another minute, until both faces are deep golden and audibly crisp at the rim. Lift it out and drain it briefly on kitchen paper.

7. 7
   • sriracha2 tbsp
   • fresh chilli1

   Serve over the hot rice — Slide the omelette onto the hot rice, cut it open so the soft centre spills out over the grains, and serve with sriracha and the sliced fresh chilli.