Thai-Style Omelet (Kai Jeow) with Spicy Cucumber-Herb Salad & Rice

Directions

1. Rinse the jasmine rice under cold water, drain, then transfer to a small saucepan with the broth; bring to a boil.
2. While the rice starts, rinse the produce and pat it dry.
3. When the liquid boils, reduce the heat to low, cover, and simmer until the liquid is absorbed (about 15–18 minutes); keep the rice covered for 5 minutes after cooking.
4. In a medium bowl, whisk together oil, rice vinegar, fish sauce, sugar, and salt until well combined to make the dressing.
5. Halve the cucumbers lengthwise, cut into thin half-moons, and add to the dressing.
6. Thinly slice the red chili pepper into rounds and add to the bowl with the cucumber; wash your hands after handling the pepper.
7. Remove cilantro leaves from stems and roughly chop mint leaves; add to the cucumber bowl and toss the salad.
8. In another bowl, trim the green onions and crack in the eggs; whisk with a little fish sauce to make the batter.
9. Preheat a nonstick skillet over medium-high heat with a light coat of oil; pour in part of the batter to form a thin omelet, cook until the edges set, then fold and transfer to a plate; repeat with the remaining batter.
10. To serve, divide the rice among plates, top with omelets, spoon chili-garlic sauce over the omelets, and accompany with the cucumber salad.