How many ways can you make an omelet? Many, many ways, right? Folded, stirred, flat, with vegetables, with seafood, with meat or even in a pie shell. Here’s another way. Thai egg strips — rolled omelet cut into strips and served with fried crisp onion slices.
Nothing hard. Just stir the “filling” ingredients with the beaten eggs, cook a flat omelet and, when it’s done, roll and slice. Looks pretty, doesn’t it? Delicious too, I promise. Very aromatic and very delicious.
Thai Egg Strips (Rolled Omelet)
- Chop the carrot. Finely slice the bok choy or pak choy. Wash the cilantro to remove any soil. Slice the roots and stems. Reserve the leaves. Finely chop the chili.
- If your shiitake mushrooms are large, use three. If rather small, use more. If using dried shiitake, soak in warm water for 15 minutes before use.
- Cut off and discard the fibrous mushroom stems. Chop the caps.
- Heat the cooking oil. Add the carrot pieces and chili, and cook for about 30 seconds.
- Add the cilantro roots and stems. Cook for another 30 seconds.
- Next, the chopped shiitake mushrooms caps. Add to the pan and cook for another 30 seconds.
- Finally, add the bok choy or pak choy. Stir then remove the pan from the heat.
- Crack the eggs into a bowl and beat.
- Add the mushroom mixture and sprinkle with some salt. Stir the mushroom mixture and eggs together.
- Reheat the remaining oil in the pan. Pour in the eggs and mushrooms and everything else. Cook over medium heat until set. DO NOT STIR.
- Slide the omelet onto a flat surface — like a chopping board.
- While the omelet is still hot, roll it into a log. Then, using a see-saw motion, cut the omelet diagonally into half-inch thick slices.
- Using a spatula, lift the omelet slices and transfer to a serving plate. Place the crisp onion slices on the side. Sprinkle the reserved cilantro leaves on top.
- Serve hot. For breakfast or anytime of the day. By itself. Or with bread. Or rice.