Thai Stuffed Omelette (Khai Yat Sai)
- 1 small carrot
- 6 stalks bok choy, or pak choy
- 1 small bunch cilantro, leaves, stems and roots
- 1 bird's eye chili
- 3 to 4 shiitake mushrooms, (freshed was used here; if using dried, hydrate in hot water for at least an hour)
- 4 tablespoons cooking oil
- 3 eggs
- salt, to taste
- pepper, to taste
- fried shallots, to garnish
- Peel and chop the carrot.
- Finely slice the bok choy or pak choy.
- Rinse the cilantro to remove any soil. Slice the roots and stems. Reserve the leaves.
- Finely chop the chili.
- Cut off and discard the fibrous mushroom stems. Chop the caps.
- Heat the cooking oil. Add the carrot pieces and chili, and cook for about 30 seconds.
- Add the cilantro roots and stems. Cook for another 30 seconds.
- Next, the chopped shiitake mushrooms caps. Add to the pan and cook for another 30 seconds.
- Finally, add the bok choy or pak choy. Stir then remove the pan from the heat.
- Crack the eggs into a bowl and beat.
- Add the mushroom mixture and sprinkle with some salt. Stir the mushroom mixture and eggs together.
- Reheat the remaining oil in the pan. Pour in the eggs and mushrooms and everything else. Cook over medium heat until set. DO NOT STIR.
- Slide the omelet onto a flat surface — like a chopping board.
- While the omelet is still hot, roll it into a log. Then, using a see-saw motion, cut the omelet diagonally into half-inch thick slices.
- Using a spatula, lift the omelet slices and transfer to a serving plate. Place the fried shallots on the side. Sprinkle the reserved cilantro leaves on top.
- Serve hot. For breakfast or anytime of the day. By itself. Or with bread. Or rice.
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