, plenty of coconut milk, a hit of ketchup and Worcestershire, and an ingenious technique of sauteing both the beef and the rice and pigeon peas in a scorched caramel to create a rich texture and nutty taste.
Season with salt and set aside.. Make the omelet.In a large bowl, whisk together the eggs and season with the chile powder and salt.
In a large nonstick skillet, heat the oil over medium-high heat and sauté the onion and chile peppers, stirring occasionally, until the onions are translucent, about 5 minutes.. Reduce the heat to medium and pour the eggs into the pan.Rotate the pan in a circle as the omelet cooks to ensure even distribution of the eggs.Once the center of the omelet is just set, 4 to 6 minutes, flip the omelet onto itself to form a half-moon shape.
Season with salt, transfer to a plate, and spoon the warm ros on top.Serve in wedges, garnished with lime wedge and raw onion.. Notes.
