Thai Omelette with Coconut & Lime Leaf Rice

A lighter take on the Thai street food favourite, this savoury omelette is packed with pork, garlic and spring onions before being served over Coconut & Lime Leaf Wholegrain & White Rice. Finished with chilli oil, cucumber and lime, it's a quick meal bursting with flavour.

 

Written by Dudu Eats
15 minutes Serves 2 Beginner
Thai Omelette with Coconut & Lime Leaf Rice
Ingredients
  • 3 eggs
  • 65g pork mince or ground chicken
  • 1 garlic clove, finely chopped
  • 1 spring onion, finely chopped
  • 1 shallot, finely chopped
  • 2 tsp oyster sauce
  • 1 tsp fish sauce
  • Pinch of salt
  • ⅛ tsp black pepper
  • 3 tbsp neutral oil
  • 1 pouch Merchant Gourmet Coconut & Lime Leaf Wholegrain & White Rice
  • 1 tbsp chilli oil
  • ½ cucumber, sliced
  • 1 lime wedge
  • Sesame seeds, to serve (optional)
  • Extra chilli, to serve (optional)

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Coconut & Lime Leaf Rice
Coconut & Lime Leaf Rice
250G
  1. In a mixing bowl, whisk together the eggs, pork mince (or chicken), garlic, spring onion, shallot, oyster sauce, fish sauce, salt and pepper until well combined.
  2. Heat the neutral oil in a wok or frying pan over a high heat.
  3. Once hot, pour in the egg mixture and allow the edges to puff up for around 20 seconds.
  4. Reduce the heat to medium and use a spatula to gently pull the edges towards the centre, allowing uncooked egg to flow outward.
  5. Carefully flip the omelette and reduce the heat to low. Cook for a further minute, or until the centre is set and the pork is fully cooked through.
  6. Heat the Merchant Gourmet Coconut & Lime Leaf Wholegrain & White Rice according to the packet instructions.
  7. Divide the rice between serving bowls and top with the omelette.
  8. Finish with the chilli oil, cucumber, lime wedge and any optional toppings before serving.

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