Thai omelette (kai jiao)

Beat 2 eggs with a scant teaspoon of fish sauce until no gloopy egg white remains and it runs smoothly off the fork.

Use a round-bottom wok or small saute pan so the egg does not spread too wide.

Method one: heat a lot of oil until very hot, short of smoking; a drop of egg should puff at once. Pour in the egg and fry until crispy and brown underneath, then set the other side briefly.

Variation: Method two: a little oil in a nonstick pan or well-seasoned wok; add the egg and keep pushing so runny egg reaches the pan. Cook on medium until golden brown underneath, flip and cook a few seconds to set, then slide onto a plate.

Serve with hot jasmine rice and Thai Sriracha sauce.