Kai yud sai – v2 Stuffed Omelette
The omelette for this recipe is usually fried thinly on a very low heat by glazing a small amount of oil on the wok and rolling the egg to make a large size as possible. Then stuff inside the fried egg with minced pork and vegetables stir fried in ketchup. Serve this stuffed Thai omelette with steamed rice and a choice of clear soup, Minced Pork Balls and Tofu Soup, this is perfect for kids!
Ingredients for filling:
- Egg beaten 3 eggs
- Minced pork 200 g
- Carrot small diced ¼ cup
- Onion small diced ¼ cup
- Potato small diced ¼ cup
- Baby corn small diced ¼ cup
- Tomato small diced ¼ cup
- Garlic 1 clove
- Corn flour 2 tbsp
- Water ¼ cup
- Vegetable oil 1 tbsp
Seasoning:
- Ketchup ¼ cup
- Oyster sauce 2 tbsp
- Sugar 1 tsp
- Soy sauce 1 ½ tbsp
How to make:
Step 1 – Frying the egg
- Heat oil in a wok over low heat.
- Glaze oil thoroughly in the wok and slowly pour the egg in the mean time keep rolling the wok so the egg is laid thinly.
- When the egg is ready, you will see the edge start to come off a wok surface.
- Slowly pull the egg with folk.
- Turnover and fry quickly or a few minutes.
- Remove to a plate.
Step 2– Stir frying
- Heat oil in a wok over medium heat.
- Stir fry minced pork until thoroughly cooked.
- Then diced vegetables until cook through.
- Season with soy sauce, ketchup, oyster sauce and sugar.
- Mix corn flour with water and pour in.
- Stir well and remove from the heat.
Step 3– Stuffing
- Lay stuffing in the middle of fried egg.
- Fold each side to the middle.
- Turnover and gently cut diagonally both left and right.
- Serve with steamed jasmine rice
