Best Thai Pork Stuffed Omelet Recipes

Thai Stuffed Omelette 'Kai Yat Sai' | Marion's Kitchen image

Provided by Bee

Yield 4

Number Of Ingredients 14

12 eggs
120ml (4 fl oz) water
4 tbsp vegetable oil
prik nam pla, to serve (optional)
sriracha or ketchup, to serve (optional)
Pork filling:
2 tbsp vegetable oil
1 onion, diced
4 garlic cloves, finely chopped
500g (1 lb) pork mince
2 tbsp fish sauce
2 tbsp sugar
2 tsp white pepper
2 tomatoes, diced

Steps:

Step 1.For the filling, heat the vegetable oil in a frying pan or wok over medium-high heat.
Step 2.Add the onion and garlic and stir-fry until soft. Add the pork and stir-fry until almost cooked. Then add the fish sauce, sugar and white pepper. Stir-fry for another minute until pork is cooked. Then add the tomatoes and stir-fry until well combined. Remove from heat.
Step 3.To make the omelette, whisk eggs with the water. Place a non-stick pan over medium heat and heat the oil.
Step 4.When the pan is hot pour in the eggs and use a spatula to keep spreading out the eggs until they're firm. Add about ½ cup of filling mixture to the centre of the omelette.
Step 5.Fold the edges of the omelette over the filling. Remove from heat and transfer to a serving plate. Serve on its own or with rice and/or with optional sauces.

Thai Pork Stuffed Omelet image

Provided by barbara lentz @blentz8

Categories Eggs

Number Of Ingredients 16

OMELET
6 large eggs
1 tablespoon(s) fish sauce
2 tablespoon(s) olive oil
STUFFING
1 tablespoon(s) olive oil
4 clove(s) garlic minced
2 small shallots
8 ounce(s) ground pork
2 tablespoon(s) fish sauce
1 tablespoon(s) brown sugar
1 teaspoon(s) sriracha sauce or sambal olek
1 cup(s) bean sprouts
GARNISH
hoisin sauce for drizzling
fresh cilantro chopped

Steps:

Whisk the eggs and the fish sauce together and set aside.
Add olive oil to a skillet. Add the garlic, shallot, ground pork, fish sauce, brown sugar, and sriracha sauce and cook until the pork is no longer pink. Stir in the bean sprouts. Remove from heat and set aside.
Add the olive oil to a clean skillet and pour in half the eggs. Swirl the eggs around and cook scrunching up the sides and brushing the uncooked top into the pan.
Add the half of the pork mixture and roll up sides to make a square covering the filling. Remove from skillet and repeat with remaining ingredients. Serve drizzled with hoisin sauce and topped with fresh cilantro