Kai jiao (Thai omelette)

Rinse the rice, add 250 ml of water and cook covered over low heat for 15 minutes, then let it stand for 10 minutes without lifting the lid.

Finely chop the green onions. Crack the eggs into a bowl, add the fish sauce and green onions and whisk with a fork for 1 minute until frothy.

Heat the oil in a wok or small deep pan over high heat until almost smoking: a drop of egg should puff up and float at once.

You need 2–3 cm of oil. Keep a lid nearby and never let water get into the oil: it spits violently and can catch fire.

Pour the eggs into the centre of the oil in one go — the omelette will puff up immediately. Fry for 30–40 seconds, flip with a spatula and fry for another 30 seconds until the edges are golden and crisp.

Pour the eggs away from you and step back: the oil bubbles up hard and spatters.

Lift the omelette out with a slotted spoon, let the oil drain off and slide it onto the hot rice. Done!