Asian Crab and Rice Omelet
The Washington Post, April 11, 2012
·
Summary:
With the
omelet filling prepped, it’s easy to make 4 omelets in quick succession. While
the eggs cook, the small amount of water added to them turns to steam and gives
the omelet a light texture.
Don't worry if
the first omelet isn't folded just so; the mixture will taste just as good no
matter how it looks.
For lunch or
dinner, serve the omelet with mizuna or tatsoi greens.
4
servings
Ingredients:
·
2 tablespoons
peanut oil
·
4 scallions,
white and light-green parts, finely chopped
·
2 Thai
bird's-eye chili peppers, stemmed and seeded then finely chopped
·
1 tablespoon
red curry paste
·
2 cups cold
cooked jasmine rice
·
8 ounces fresh
crabmeat, picked over to remove any bits of shell or cartilage
·
Freshly
squeezed juice from 2 or 3 limes (2 tablespoons)
·
1 to 2
tablespoons fish sauce
·
8 large eggs
·
2 tablespoons
water
Directions:
Preheat the
oven to 200 degrees. Line a baking sheet with parchment paper.
Heat 1
teaspoon of the oil in a wok until the oil shimmers; swirl to coat the wok
evenly.
Add the
scallions and bird's-eye peppers; stir-fry for about 2 minutes until they have
softened, then add the red curry paste and stir-fry just until fragrant.
Add the rice
in three or four increments; this will help keep it from clumping together.
Stir-fry until it is just heated through. Transfer to a heatproof mixing bowl;
add the crab, lime juice and fish sauce (to taste), tossing to combine. Wipe the
wok clean.
Whisk together
the eggs and water in a large, deep bowl.
Heat 2
teaspoons of the oil in the cleaned wok over medium heat, swirling to coat. Pour
about one-fourth of the egg mixture into the wok; tilt the pan to create an even
layer and cook until the egg is just set. Spoon one-fourth of the rice mixture
into the center of the cooked egg. Use a spatula to fold over each side of the
omelet, forming a kind of packet. Press it gently with the spatula, then turn
over the omelet so it browns on the other side. Transfer to the baking sheet and
place in the oven.
Repeat the
process three more times adding 1 teaspoon of oil, the egg, filling, browning
and oven transfer for the remaining 3 omelets. Serve warm.
Recipe Source:
Adapted from
"Delish Cooking School" by Elizabeth Shepard (Sterling, 2012).
Tested by Bonnie S. Benwick for The Washington Post.