Khai Yat Sai

Nothing beats an omelette for a heart-warming, satisfying, and healthy meal. It’s a simple dish everyone can learn how to cook.

This Thai omelette recipe, from chef Yao O’Donoghue of Shepparton’s The Last Straw Café, adds a few easy-to-come-by ingredients for extra flavour.

“As you crack through the light fluffy brightness of the egg wrap, you discover the aromas and textures of the wok-fried pork and vegetables, lying on a bed of jasmine rice,” Yao said.  

 Ingredients

The filling will make enough for four serves, then cook the eggs separately. Alternatively, make a large omelette cut into four pieces and serve on beds of Jasmine rice.

 

Filling

200g pork mince

2 cloves garlic, finely sliced

1 small brown onion, finely chopped

1 cup cabbage, chopped

5g vermicelli noodles

½ cup mixed vegetables

1 tablespoon soy sauce

1/3 teaspoon dark soy sauce

½ tablespoon sugar

½ tablespoon chicken stock

Wrap

2 eggs per person

1 teaspoon soy sauce

Note: The pork can easily be replaced with chicken or prawns or kept as a vegetarian option.

1. Heat wok over high heat for about one minute, add one tablespoon of oil and add the finely chopped onion. Cook until it becomes aromatic, stir in the finely sliced garlic and then add the pork. Cook until brown.
2. Add the tablespoon of soy sauce, few drops of dark soy sauce and toss until combined. Sprinkle the half tablespoon of sugar and a splash of chicken stock and mix together.
3. Stir in the cabbage, vermicelli noodles, half a cup of mixed veg. Toss in wok until they soften.
4. Meanwhile, in a small bowl, lightly whisk eggs with a splash of soy sauce until combined.
5. Heat some oil in a pan for the eggs. Wait until the oil is hot then add the egg mixture, tilting the pan to cover the base with the mixture. Push egg mixture from one side with a spatula and let uncooked egg run onto the base of the pan. Repeat until the egg is almost set.
6. Scoop the cooked pork and vegetables onto the omelette in an even line, then fold the omelette over to enclose the filling.
7. Slide onto a bed of Jasmine rice or salad.
8. Serve with a side of sweet chilli sauce, chopped coriander and a fresh green salad.