Thai ground pork omelette (kai jiao moo sap)

Season two large eggs with a little fish sauce, a little oyster sauce and an optional dash of white pepper; beat.

Add the ground pork and break it up so there are no big chunks; add optional chopped green onions.

Heat an eight-inch non-stick pan; it is ready when a drop of egg puffs up.

Pour in the egg so it sizzles; stir only in the first few seconds to distribute the first cooked egg, without scrambling it.

Cook on heat that errs low so the bottom does not burn before the top firms; tip liquid egg underneath to speed it up, and cook until golden brown underneath.

Pour off the last bit of liquid so it does not splatter, make sure it is loose, and flip.

Turn off the heat and let residual heat finish it, about 15 seconds; serve with rice.

Variation: freeze ground pork in a very thin layer in a zip-lock bag and break off a chunk; it thaws in no time.