Prep 5 min·Cook 6 min

1. 1You're here
   Step 1.

   Whisk the eggs with the fish sauce, lime juice and cornflour until frothy, about 1 minute. Break the pork mince into small bits and mix it in with the spring onion.

   4 Eggs1 tbsp Fish sauce1 tsp Lime juice1 tsp Cornflour100 g Pork mince1 stalk Spring onion, chopped

2. 2
   Step 2.

   Heat the oil in a wok over high heat until shimmering: a drop of egg should puff up and sizzle at once.

   100 ml Cooking oil

   Pan-fry

   Wok-chan's tip鑊仔貼士

   A round wok needs far less oil than a flat pan for the same puff.
3. 3
   Step 3.

   Pour the egg into the middle of the oil from a little height. It will puff up dramatically. Fry for 1½–2 minutes, spooning hot oil over the top, until the edges are crisp and golden.

   4 Eggs

   2 minPan-fry
4. 4
   Step 4.

   Flip carefully with two spatulas and fry for another 1½–2 minutes until golden and the pork is cooked through.

   4 Eggs100 g Pork mince

   2 minPan-fry

   Wok-chan's tip鑊仔貼士

   Hot oil can spit when you flip: lower the omelette back in away from you.
5. 5
   Step 5.

   Lift out onto kitchen paper for a few seconds to drain, then serve on hot jasmine rice with the chilli sauce.

   2 tbsp Sriracha or sweet chilli sauce, to serve