Khai Yat Sai (Stuffed omelet) ไข่ยัดไส้


¼ cup (60 ml) oil
150 g ground pork or chicken
3 tablespoon diced cherry tomatoes
3 tablespoon fresh or frozen green peas
2 tablespoon minced onion
2 teaspoon sugar
1 ½ tablespoon fish sauce
¼ tspn black soy sauce
¼ teaspoon ground white pepper 
3 eggs, beaten


Heat half of the oil in a wok high heat and stir-fry the meat for 2 minutes or until cooked. Add the tomatoes, green peas, onion, sugar, fish sauce, soy sauce and pepper. Stir-fry another 2 to 3 minutes until cooked then set aside.
Heat a small skillet or omelet pan 12 to 20 cm in diameter and add a drop of the remaining oil. Pour in enough egg to thinly cover the base. Brown the omelet lightly on both sides, being careful to turn the omelet over gently halfway through cooking.
To stuff the omelet, place 1 to 2 spoonfuls of the meat mixture in the center, fold two opposite sides toward the center and then fold in the remaining sides so that the omelet forms a square. Place on a serving plate and repeat until all the egg and pork mixture is used.
Garnish with coriander leaves (cilantro) and finely sliced red chilli.