Thai omelette, deep-oil crispy and low-oil versions

Beat two eggs well with a teaspoon of fish sauce or soy sauce.

Heat about half an inch of oil until really hot; add the eggs and cook until brown and crispy around the edges, then flip for a few seconds.

Variation: with less oil in a nonstick pan, add the eggs and keep pushing them aside so the runny egg reaches the pan; flip when set enough. No crispy edges this way.

Serve with jasmine rice and Sriracha hot sauce.