Thai crispy omelette with jasmine rice and chilli lime
A puffed, lacy omelette fried until crisp at the edges, with jasmine rice and a sharp chilli and lime sauce.
- Time20 min
- LevelEasy
- Costabout £2.02 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Beat the eggs with half the fish sauce and half the lime juice until frothy and well mixed.
- 2
Mix the rest of the fish sauce and lime juice with the chilli in a small bowl for a dipping sauce.
- 3
Heat the oil in a wok or small deep frying pan over a high heat until it shimmers and a drop of egg sizzles straight away.
- 4
Pour in the eggs from a height. They should puff up and bubble. Cook for 1 minute, then flip and cook for 30 seconds more until golden and crisp.
1 min 30 s - 5
Lift out onto kitchen paper to drain. Warm the rice and spoon into bowls.
- 6
Top the rice with the omelette, spring onion and coriander and serve with the sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.