Thai Omelet Recipe

In a medium bowl, combine the eggs, fish sauce, brown sugar, scallion, Thai chili, and black pepper. Whisk vigorously until well combined and no egg whites are visible.

Heat vegetable oil in a small nonstick skillet over medium-high heat until the oil is hot and lightly smoking.

Hold the bowl of egg mixture 12 inches above the skillet and pour it into the skillet. Cook until lightly browned on the bottom, using a spatula or chopsticks to push the edges inward and tilt the pan to cook the center.

Cook the first side for approximately 3 minutes. Flip the omelet and cook the other side until browned, approximately 15 seconds.

Serve immediately with cooked rice, cucumber slices, romaine lettuce, and sriracha. Optionally, create a lettuce wrap with the romaine lettuce, adding cucumber, omelet, and rice.