Omelet With Ground Pork And Water Chestnut Filling - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
4 None eggs
1 small onion, chopped
1 medium carrot, cut into matchsticks
2 tsp grated fresh ginger
1 lb ground pork
1 can (8 oz) water chestnuts, drained and chopped
2 tsp fish sauce
1 tbsp kecap manis (thick sweet soy sauce)
None None Steamed rice, mixed salad and cilantro, to serve

Preparation

Heat half the oil in a wok or large skillet on high heat. Lightly beat one of the eggs in a small bowl. Add the egg to the wok and swirl to coat the surface. Cook for 1 min or until set. Transfer the omelet to a heatproof plate to keep warm; cover. Repeat with the remaining eggs.
Heat the remaining oil in the wok. Stir-fry the onion, carrot and ginger for 5 mins or until the onion is soft. Add the ground pork and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Stir in the water chestnuts and combined sauces and stir-fry for 2 mins or until heated through
Place each omelet on a serving plate. Spoon the pork mixture onto the omelets and fold over to enclose the filling. Serve with rice, salad and cilantro.