Thai omelette rice plates

Name: Thai omelette rice plates
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 200 g Egg, without shell; 12 g Fish sauce; 30 g Rapeseed oil; 20 g Spring onion; 140 g Jasmine rice, dry; 180 g Cucumber; 220 g Water

Golden fish-sauce-seasoned omelette with rice and cucumber.

Estimated total time: 25 minutes2 portionsAbout 550 kcal per portion

Thai omelette rice plates — representative dish photograph — Photo: Bitterschoko · CC0 · Photo source. Representative dish photograph; ingredients, garnishes and presentation may differ. Resized and JPEG-compressed; displayed with responsive cropping.

Ingredients for 2 portions

200 g Egg, without shell
12 g Fish sauce
30 g Rapeseed oil
20 g Spring onion
140 g Jasmine rice, dry
180 g Cucumber
220 g Water

Method

Start the rice using a 15-minute packet method and rest it covered. Slice cucumber and spring onion while the rice cooks.
Beat eggs, fish sauce and spring onion until frothy. Heat the oil in a small deep-sided frying pan over medium-high heat.
Pour the egg mixture carefully into the pan. Cook for 2–3 minutes, turn with a wide spatula and cook the other side until the centre is fully set.
Drain briefly and divide over the rice. Serve with cucumber on the side.

Rice preparation is included and runs in parallel; use quick-cooking jasmine rice. All listed frying oil is counted, even if some remains in the pan. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.

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Allergens and ingredient checks

Listed allergens: eggs, fish. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe / dish reference

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