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1
Beat the 2 eggs and fish sauce together with a fork for 30–40 seconds using vigorous, sustained strokes, so the fish sauce is fully absorbed and the mixture reaches a uniform pale yellow with no streaks of white remaining. You are looking for visible bubbles but not a frothy mousse — those air pockets are what will puff and billow the moment the egg hits hot oil. Stop when the colour is even throughout; over-beating will produce foam that collapses into a flat, dense result.
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2
Pour the oil into a small wok and set over high heat, then test it by dropping in a single drop of beaten egg — the oil is ready when that drop sizzles and puffs immediately, signalling 180–190°C. Do not pour the egg at a lower temperature, because the egg will set before it has a chance to puff, giving you a flat, pale disc rather than a billowing, golden omelette. Wait for the full heat; it comes quickly.
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3
Hold the bowl 20–30 cm above the wok and pour the egg mixture in a single, confident stream into the centre of the oil, so the fall itself aerates the egg just as it meets the heat and drives that extra puff at the edges. This is where the dish lives or dies: if the oil is at full temperature and the pour height is correct, the egg will billow at the edges within the first few seconds; if it lies flat, the oil was too cool or the pour too timid, and the omelette cannot be recovered. Commit to the height and the speed — a hesitant trickle defeats both.
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4
Immediately begin tilting the wok and spooning hot oil over the top surface of the omelette, so the upper side sets and colours from the basted heat rather than steaming pale and soft while the underside burns. Continue basting throughout and cook for a maximum of 90 seconds from the moment the egg hit the oil. Remove when the edges are deep golden and crisp and the centre of the top surface still appears slightly wet and underset — the omelette will carry-cook briefly off the heat, and a fully set centre in the wok means a rubbery centre on the plate.
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5
Lift the omelette from the wok and lay it over the mound of hot jasmine rice, then spoon a little of the cooking oil from the wok over the rice so it carries the toasted egg flavour down into every spoonful. The finished omelette should be golden and slightly puffed, with visibly crisp, lacy edges and a surface that gives slightly under light finger pressure — soft and custardy beneath the crust.