Thai Omelette with Spring Onions and Lime Sauce

A fluffy Thai omelette with spring onions, chilli and a savoury sauce of soy sauce, lime and sugar. Served with jasmine rice, and on the table in about 25 minutes.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 4 Stück Eggs
• 150 g Jasmine rice
• 3 Stück Spring onions
• 1 Stück red chilli
• 1 Stück garlic clove
• 2 EL Soy sauce
• 1 TL Sugar
• 1 Stück Lime
• 2 EL Cooking oil
• 1 Prise Salt
• 1 Bund Coriander

Method

1. Cook the rice according to the package instructions, drain and keep warm.
2. Trim the spring onions and cut them into fine rings. Deseed the chilli and chop finely. Finely grate the garlic.
3. In a bowl, beat the eggs with a pinch of salt. Stir in the spring onions.
4. Mix 2 tbsp soy sauce, 1 tsp sugar, the juice of half a lime and some of the chilli to make a sauce. Set aside.
5. Heat half the oil in a non-stick pan over medium heat. Add half the egg mixture and let it set with the lid on for about 2 to 3 minutes, until the bottom is golden and the top is still slightly glossy.
6. Carefully flip or fold the omelette and cook briefly until done. Keep warm on a plate and do the same with the second omelette.
7. Fry the garlic and remaining chilli briefly in the remaining oil until fragrant. Add the sauce and bring to a boil once.
8. Serve the omelettes with the rice, drizzle with the sauce, and garnish with the remaining lime wedges and chopped coriander.