Savory Stuffed Omelets Kai Yad Sai Recipes
SAVORY STUFFED OMELETS (KAI YAD SAI)
Make and share this Savory Stuffed Omelets (Kai Yad Sai) recipe from Food.com.
Provided by KeyWee
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat half the oil in a wok over high heat and stir-fry the pork for 2 minutes, Add all remaining ingredients except eggs, garnishes& remaining oil, and stir-fry 2 minutes more.
- Heat a 6-8" omelet pan and add a drop of the remaining oil.
- Pour in enough egg to thinly cover the bottom of the pan.
- Brown the omelet lightly on both sides, flipping over halfway through cooking.
- Repeat until all the egg is used.
- Place a tablespoon full of the pork mixture in the center of each omelet.
- Fold two opposite sides toward the center& then fold in the remaining sides so that it resembles a square.
- Place omelet on serving plate and repeat until all omelets and pork mixture are used.
- Garnish if desired.
Nutrition Facts : Calories 278.8, Fat 23.3, SaturatedFat 5.1, Cholesterol 185.3, Sodium 468.6, Carbohydrate 4.4, Fiber 0.6, Sugar 3.1, Protein 12.8
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- In a medium bowl, beat together eggs, 1/2 teaspoon of the fish sauce, and white pepper to taste.
- In a large 10 inch skillet, drizzle 2 tablespoons of of the vegetable oil over medium high heat. Once oil is heated, add ground pork, breaking up into small pieces. Cook, continuing to break it up, until browned, about 2 minutes. Decrease heat to medium. Stir in remaining 2 teaspoons fish sauce, tomatoes, green beans, shallots, sugar, soy sauce, and white pepper. Cook, stirring occasionally, until tomatoes release some of their juices and green beans are cooked through, about 5 minutes. Remove to a bowl, cover, and clean skillet.
- Return skillet to medium heat and drizzle 1 teaspoon of oil. Add 1/4 of the egg mixture, swirling to coat the bottom of the pan in a thin layer. Cook until the underside is golden and the top is barely moist, about 1 minute. Remove to work surface if you want one side less done. To completely cook the egg, flip and cook until golden on the other side. Remove to work surface. Fill the center of the omelet with 1/4 of the pork mixture. Fold in 2 sides on opposite ends to cover the filling. Fold in the remaining opposite sides to create a square with the filling completely enclosed. Place the omelet on serving platter with folded sides down. Repeat with remaining egg mixture, oiling the pan with 1 teaspoon oil before each addition, to make 3 more omelets and use up remaining filling.
- Lightly cut an X into the top of each omelet to expose the filling. Serve immediately with rice and garnish with cilantro and green onions.
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