If you know me personally, you’ll know that the last few weeks I’ve been weight-cutting for a Brazilian Jiu Jitsu tournament. The competition is over, and it’s at least three weeks until I have to make weight for anything else, so tonight I’ve enjoyed “breaking the fast” and indulging in all the delicious things I’ve been missing out on – white rice, sticky rice, coconut milk, sugar, gluten-free cookies, gelati…
But enough of that… What I actually wanted to do was share one of the healthy, fast recipes which got me through those weeks!
This is my Thai-style chicken omelette… I can’t really claim that it is a Thai omelette, but the sweet, salty and spicy balance of Thai flavours provided inspiration for this dish. Serves two, or three if you serve it with rice.
You will need:
3 eggs, beaten
finely sliced chicken breast, abut enough to cover half of the palm of your hand
3 cloves of garlic, minced
2 teaspoons of sugar
fish sauce to taste
chilli oil to taste
1 shallot, or a quarter of a red onion, sliced finely
2 small tomatoes, diced
fresh chilli, spring onion, and bean sprouts to garnish (optional)
Drizzle some light olive oil in a wok to heat. Add the minced garlic, sugar, fish sauce, shallots/onions and chicken pieces. Stir-fry over high heat until the chicken is cooked. (If you’ve sliced the pieces finely enough, this won’t take long.) Add the tomato and stir-fry until is “wilts” but is not completely cooked. Next, add the eggs and chilli oil and stir it around. I like to cut the heat when the egg is cooked but still moist and a little runny in places, but if you prefer your eggs cooked more thoroughly then give it some more time. Garnish with chilli, spring onion and bean sprouts.
This dish should be sweet, salty and just a little spicy. If you would like to serve it with rice, make sure you flavour it more strongly. If you are on a low-carb diet, simply add less of the seasonings and serve this without rice. Enjoy!