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| Ingredient |
| 1/4 cup vegetable oil |
| 3 tablespoons diced tomatoes |
| 3 tablespoons green peas |
| 3 table spoons finely diced carrots |
| 2 tablespoons finely diced onions |
| 1/2 tablespoon sugar |
| 1/4 teaspoon white pepper |
| 1/4 teaspoon soy sauce |
| 3 eggs, beaten |
| 1 tablespoon fish sauce (you will get in supermarkets) |
| Preparation |
| Garnish with:
Chopped cilantro leaves
Sliced red chilies
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| Heat half the oil in a wok. Add all ingredients except eggs, garnishes& remaining oil, and stir-fry 2 minutes more. |
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| Heat an omelet pan and add a drop of the remaining oil. |
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| Pour in enough egg to thinly cover the bottom of the pan. |
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| Brown the omelet lightly on both sides, flipping over halfway through cooking. |
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| Repeat until all the egg is used. |
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| Place a tablespoon full of the vegetable mixture in the center of each omelet. |
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| Fold two opposite sides toward the center& then fold in the remaining sides so that it resembles a square. |
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| Place the omelet on serving plate. Repeat until all omelets and vegetable mixture are used. |
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| Garnish with cilantro leaves and sliced red chilies on top or around the plate. |
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