A MEAL YOU CAN MAKE
Thai-style omelette rice
A golden omelette served over rice with cool cucumber and chilli sauce.
About 24 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 4 whole Eggs
- 10ml Fish sauce
- 30g Spring onion, finely sliced
- 25ml Rapeseed oil
- 300g Ready-cooked rice, sealed shelf-stable pack
- 200g Cucumber, sliced
- 20g Chilli sauce, to serve
Allergens: Egg and fish; check chilli sauce. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~501 kcal · 21g protein · 54g carbohydrate · 24g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Beat eggs thoroughly with fish sauce and spring onion. Slice cucumber. Choose a pan large enough to safely turn the omelette; for four portions cook separate omelettes.
Heat the rice
Heat the ready-cooked rice in the pan following its packet instructions, with a splash of water if directed. Stir until steaming hot throughout, then transfer to a covered serving bowl.
Cook the first side
Heat oil over medium-high heat until shimmering, not smoking. Pour eggs in carefully from close to the pan. Reduce heat to medium and cook until the underside is golden and top begins to set.
Turn and finish
Use two broad spatulas to turn, or divide into halves first if easier. Cook until no liquid egg remains in the centre; lower heat if browning too quickly.
Check and serve
Cut into portions and place on rice with cucumber and chilli sauce. This uses less oil than a traditional puffed deep-fried omelette. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 7 min · Cooking: about 12 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Khai jiao-inspired · shallow-pan adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.