Marbled Egg Omelet With Nam Pla

Ingredients

• 1 bird’s-eye chili, finely sliced
• 2½ tablespoons vegan fish sauce
• 1 tablespoon lime juice, from 1 lime
• 8 large eggs
• ½ tablespoon vegan fish sauce
• ¼ teaspoon salt
• Cooked jasmine rice
• Vegan fish sauce
• Mayonnaise, ideally Kewpie

Instructions

1. First, make the nam pla: Put the chili, 2 tablespoons of vegan fish sauce, and the lime juice into a little bowl and stir, then set aside.
2. To make the omelet, crack the eggs into a bowl and add ½ tablespoon of vegan fish sauce and the salt. Pierce the yolks with a fork, then gently mix so that the yolks and whites are ribboned or marbled together.
3. Put the oil into a wide nonstick pan, for which you have a lid, over a medium heat and have a wooden spoon on standby. Check the temperature of the oil by dipping the wooden spoon into the pan: When bubbles form around the tip of the spoon, the oil is hot enough.
4. Pour the eggs into the pan and, with a wooden spoon and treating the pan as if it were a clock face, push the wet egg mixture into the center of the pan at the 1-, 2-, 3- (and so on) hour marks, continuing in a clockwise direction until you’re back to where you started. Do this twice in fairly quick succession (it should take around 2 minutes), then pop the lid on for the final 30 seconds to just cook the egg on top.
5. Cut into quarters and serve over freshly cooked rice with the nam pla, extra vegan fish sauce, and Kewpie mayonnaise on the side.