Khai Jiao

Ingredients

• 2 large eggs
• 1/2 teaspoon lime juice or plain vinegar
• 1 teaspoon Thai fish sauce
• 1 tablespoon water
• 1 tablespoon rice flour or cornstarch
• 3/4-1 cup plain vegetable oil

Directions

1. Combine eggs, lime juice or vinegar, fish sauce, water, and rice flour or cornstarch in a medium bowl. Beat with a fork until frothy. If the flour forms a few lumps, break up as many as possible with your fingers.
2. Heat the vegetable oil in a small pot or a round-bottom wok set over medium-high heat until lightly smoking. Hold the egg bowl about one foot above the pan and pour the egg mixture into the oil in one go.
3. The egg mixture will immediately puff up. Do not disturb it. After 20 seconds, flip the omelet. There’s no need to keep it nice and round; we want asymmetrical edges. Let the other side cook for another 20 seconds. Remove the omelet from the pan and serve immediately.