Thai Omelette

Ingredients

• 4 large eggs
• 2 tsp fish sauce
• 1 tsp lime juice
• 1/2 tsp white pepper
• 1 tsp cornstarch
• 1 tbsp water
• 1/2 cup neutral oil for frying
• Jasmine rice and sriracha or prik nam pla for serving

Instructions

1. Whisk eggs vigorously with fish sauce, lime juice, white pepper, cornstarch, and water until foamy.
2. Heat oil in a small wok or 8-inch skillet over medium-high heat until shimmering and very hot.
3. Pour the egg mixture from about 8 inches above the pan so it puffs.
4. Let the bottom crisp, then use a spatula to fold or flip. Cook another 30 to 60 seconds until set but still tender inside.
5. Drain briefly on paper towels and serve immediately over jasmine rice.