Thai Crab Omelette with Rice & Chili Sauce
Fluffy golden omelette stuffed with crab, served over steamed rice with cool cucumber slices and spicy chili sauce. A restaurant-quality Thai dinner that's done in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 6 whole large eggs
- ½ cup lump crab meat
- 2 cups cooked white rice
- 1 whole cucumber, sliced thin
- 3 tbsp Thai chili sauce (sriracha or sambal oelek)
- 2 tbsp green onions, chopped
Instructions
- 1
Warm rice in a skillet over medium heat, stirring often, until steaming. Divide between two plates and set aside.
- 2
Crack eggs into a bowl, whisk until completely smooth, then gently fold in crab meat and half the green onions.
- 3
Heat 2 tbsp oil in a 10-inch non-stick skillet over medium-high until shimmering. Pour in egg mixture and let sit 10 seconds.
- 4
As edges set, gently push cooked egg toward center so uncooked egg flows to pan edges. Stop stirring once surface looks mostly set but center jiggles slightly, ~3 minutes total.
- 5
Fold omelette in half and slide onto a bed of rice on each plate. Top with remaining green onions.
- 6
Serve immediately with cucumber slices alongside and chili sauce drizzled over or on the side.
Tools you’ll need
- 10-inch non-stick skillet
- medium skillet (for rice)
- mixing bowl
- whisk
- spatula
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