Thai Omelet with Herbs

• 150 g (3 large eggs) — Large whole eggs, raw
• 180 g cooked brown rice — Cooked long-grain brown rice
• 12 g fresh Thai basil leaves, torn — Fresh Thai basil
• 12 g, thinly sliced — Raw scallion
• 5 g, finely sliced — Fresh chives
• 40 g, roughly chopped — Raw baby spinach
• 12 g reduced-sodium soy sauce, divided — Reduced-sodium soy sauce
• 15 g fresh lime juice — Fresh lime juice
• 14 g (1 tbsp) avocado oil — Avocado oil
• 0.6 g ground black pepper — Ground black pepper

Method

1. 1Measure ingredients: Mix the lime-soy riceMeasure brown rice, reduced sodium soy sauce, and lime juice using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the lime-soy riceHeat the brown rice until steaming, then stir in 4 g soy sauce and all 15 g lime juice. Cover and keep warm while making the omelet.Look for: The brown rice is steaming and lightly glossy with no liquid at the bottom.Safety: Cook chilled brown rice until steaming and do not keep cooked rice at room temperature longer than 2 hours.
3. 3Measure ingredients: Beat the Thai basil herb eggsMeasure eggs, thai basil, scallion, chives, and baby spinach using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Beat the Thai basil herb eggsBeat the eggs, remaining 8 g soy sauce, and 0.6 g black pepper until no separate whites remain. Fold in the Thai basil, scallion, chives, and spinach.Look for: The Thai basil, scallion, chives, and spinach are evenly suspended in a fluid, uniform egg mixture.Safety: Wash hands after cracking raw eggs and keep the egg mixture away from the ready-to-eat brown rice.
5. 5Fry the omeletHeat oil in a 20 cm nonstick skillet over medium-high until shimmering. Pour in the egg mixture, reduce to medium.Look for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Cook 3 minutesCook 3 minutes; fold in half and cook 2 to 3 minutes more, turning once, until fully set.6 min · 160°FLook for: The outside is deeply golden, the center has no liquid egg, and an instant-read thermometer reaches 160°F.Safety: Cook the omelet to 160°F with no runny center, especially for diners at higher risk from foodborne illness.
7. 7Serve the omelet over lime-soy riceRest the omelet for 1 minute so the texture can settle before the next action.1 minLook for: The full resting or chilling time is complete.
8. 8Place it over the warm brown rice mixed with lime juicePlace it over the warm brown rice mixed with lime juice and soy sauce and serve immediately.Look for: The omelet holds together when cut and the lime-soy brown rice remains hot and separate-grained.Safety: Refrigerate within 2 hours if not eating immediately.