Thai omelette with minced pork on rice (Khai jiao mu sap)

1. Rinse the jasmine rice, cover with the water and cook over low heat for 15 minutes, then rest covered for 10 minutes.

2. Whisk the eggs with the fish sauce until frothy – the airier they are, the puffier the omelette.

3. Stir in the minced pork and sliced spring onions, pulling the meat apart with a fork.

4. Heat the oil in a small wok or deep frying pan until very hot (about 190 °C), then pour in the egg mixture from a height so it puffs up immediately.

5. Fry for 1-2 minutes until the base is golden and the edges are lacy and crisp, then flip and fry for 1 more minute; drain on kitchen paper.

6. Slide onto the rice and serve with sweet chilli sauce or sriracha.

Tip: One of Thailand's simplest everyday dishes: an omelette fried in plenty of hot oil, crisp outside, soft and puffy inside. The oil is the secret – strain off the excess and reuse it.