Crab And Rice Omelette

• 1/4 cup peanut oil
• 4 None spring onions, finely chopped
• 2 None fresh small red Thai chilies, finely chopped
• 1 tbsp red curry paste
• 14 oz cold cooked jasmine rice
• 9 oz fresh crab meat, shredded
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 8 None large eggs, whisked with 2 tbsp water
• None None mixed green salad, to serve

1. Heat 1 tbsp oil in a wok over medium heat. Stir-fry onions and chilies until onions soften. Add curry paste and stir-fry until fragrant. Add rice and stir-fry until heated through. Transfer to a large bowl along with crab, lime juice and fish sauce and toss to combine.
2. Wipe wok clean. Add 1/4 of remaining oil. Pour 1/4 of egg mixture into wok and cook over medium heat, tilting pan, until almost set. Spoon 1/4 of rice mixture into center of omelette and fold sides over to enclose filling. Press firmly with spatula then carefully flip over and brown the top side. Remove from wok and cover to keep warm. Repeat with remaining ingredients for 3 more omelettes.
3. Serve with a mixed green salad.

peanut oil, spring onions, chilies, red curry, jasmine rice, crab meat, lime juice, fish sauce, eggs, mixed green salad

Taken from recipes-plus.com/api/v2.0/recipes/34543 (may not work)