With the omelet filling prepped, it’s easy to make 4 omelets in quick succession. While the eggs cook, the small amount of water added to them turns to steam and gives the omelet a light texture.
Don't worry if the first omelet isn't folded just so; the mixture will taste just as good no matter how it looks.
For lunch or dinner, serve the omelet with mizuna or tatsoi greens.
- 2 tablespoons peanut oil
- 4 scallions, white and light-green parts, finely chopped
- 2 Thai bird's-eye chili peppers, stemmed and seeded then finely chopped
- 1 tablespoon red curry paste
- 2 cups cold cooked jasmine rice
- 8 ounces fresh crabmeat, picked over to remove any bits of shell or cartilage
- Freshly squeezed juice from 2 or 3 limes (2 tablespoons)
- 1 to 2 tablespoons fish sauce
- 8 large eggs
- 2 tablespoons water
Preheat the oven to 200 degrees. Line a baking sheet with parchment paper.
Heat 1 teaspoon of the oil in a wok until the oil shimmers; swirl to coat the wok evenly.
Add the scallions and bird's-eye peppers; stir-fry for about 2 minutes until they have softened, then add the red curry paste and stir-fry just until fragrant.
Add the rice in three or four increments; this will help keep it from clumping together. Stir-fry until it is just heated through. Transfer to a heatproof mixing bowl; add the crab, lime juice and fish sauce (to taste), tossing to combine. Wipe the wok clean.
Whisk together the eggs and water in a large, deep bowl.
Heat 2 teaspoons of the oil in the cleaned wok over medium heat, swirling to coat. Pour about one-fourth of the egg mixture into the wok; tilt the pan to create an even layer and cook until the egg is just set. Spoon one-fourth of the rice mixture into the center of the cooked egg. Use a spatula to fold over each side of the omelet, forming a kind of packet. Press it gently with the spatula, then turn over the omelet so it browns on the other side. Transfer to the baking sheet and place in the oven.
Repeat the process three more times adding 1 teaspoon of oil, the egg, filling, browning and oven transfer for the remaining 3 omelets. Serve warm.
Adapted from "Delish Cooking School" by Elizabeth Shepard (Sterling, 2012).
Tested by Bonnie S. Benwick.
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