Omelet With Ground Pork And Water Chestnut Filling

• 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

1. 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.
2. 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
3. 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.

vegetable, eggs, onion, carrot, ginger, ground pork, water chestnuts, fish sauce, manis, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/36352 (may not work)