Basic Thai Omelette (kai jiew)

1. Beat the eggs and fish sauce well with a fork.

Method 1: Prettier, Crispier, but More Oil

1. Heat half an inch of oil in a round-bottomed wok, a medium pot or an 8-inch skillet with sides deep enough that things won't overflow. Meanwhile, prepare a plate with 2 layers of paper towel.
2. When the oil is very hot, pour the beaten eggs in all at once. Let cook until the underside of the egg is browned, then flip the egg using 2 spatulas, and let the other side cook for a few more seconds just to set.
3. Remove the omelette from the oil and drain on paper towel. Serve with jasmine rice and sriracha.

Method 2: Not as pretty, But Quicker and Less Oil

1. In a wok or a small sauté pan, add just enough oil to coat the bottom and heat over medium high heat until hot. You can test the temp by dropping a small amount of beaten egg in the pan and it should bubble up excitedly right away.
2. Pour in the eggs, and keep pushing the edges of the egg inward to allow the raw egg to run towards the edges and come into contact with the pan. When the egg is set enough to flip, flip the omelette and cook the other side for a few more seconds just to set.
3. Serve with jasmine rice and sriracha hot sauce.