Thai Omelette (Kai Jeow)

Crack the eggs into a bowl and beat lightly with a fork until the yolks and whites are mostly combined.

Add the ground pork and fish sauce to the eggs.

Mix vigorously with the fork, breaking up the pork into tiny bits so it's evenly distributed through the eggs.

Heat the oil in a pan or wok over medium-high heat until shimmering. Test it by dropping in a little egg — it should bubble and float up instantly.

Pour the egg and pork mixture into the center of the pan so it puffs up immediately.

Fry about 1 minute until the bottom is golden and set, then flip.

Fry the other side until golden, keeping the heat at medium if the eggs brown too fast, so the pork cooks through.

Remove from the pan, drain on a paper towel to remove excess oil, and serve hot with chili sauce or steamed jasmine rice.