1/4 cup vegetable oil
3 tablespoons diced tomatoes
3 tablespoons green peas
3 table spoons finely diced carrots
2 tablespoons finely diced onions
1/2 tablespoon sugar
1/4 teaspoon white pepper
1/4 teaspoon soy sauce
3 eggs, beaten
1 tablespoon fish sauce (you will get in supermarkets)
Chopped cilantro leaves
Sliced red chilies
Heat half the oil in a wok. Add all ingredients except eggs, garnishes& remaining oil, and stir-fry 2 minutes more.
Heat an omelet pan and add a drop of the remaining oil.
Pour in enough egg to thinly cover the bottom of the pan.
Brown the omelet lightly on both sides, flipping over halfway through cooking.
Repeat until all the egg is used.
Place a tablespoon full of the vegetable mixture in the center of each omelet.
Fold two opposite sides toward the center& then fold in the remaining sides so that it resembles a square.
Place the omelet on serving plate. Repeat until all omelets and vegetable mixture are used.
Garnish with cilantro leaves and sliced red chilies on top or around the plate.