Rinse the rice in cold water until it runs clear. Add it to a small saucepan along with 375ml of water. Bring to the boil, then cover with a lid, turn the heat down to low and simmer for 12 mins. Remove from the heat and let it sit, covered until ready to serve.

In the meantime, get all your prep done: peel, halve and thinly slice the shallot. Trim and thinly slice the spring onion and pick the mint leaves. Trim the sugar snap peas and thinly slice. Add all into a bowl of ice water.

Into a large bowl, add the chilli jam, the juice of 1 lime and half the fish sauce. Mix together – this is the dressing. Taste and season with salt and pepper, if needed.

Crack the eggs into a medium bowl. Add the cornflour, half the fish sauce and 1 tbsp of lime juice. Whisk together until frothy, and no cornflour lumps are left.

In a large frying pan and place on high heat. Fill with 2cm worth of oil. Once hot, pour ¼ of the egg mixture into the hot oil, it should puff, cook it undisturbed for 30 secs, then flip the omelette. Cook for another 20 secs and transfer to a wire rack or a plate lined with kitchen paper. Continue doing this until you have 4 omelettes.

Chop the omelettes into 2cm strips, thoroughly drain the shallot mixture and add both to the dressing with the toasted sesame seeds. Toss together until evenly coated.

Share the rice between bowls and top with the Thai omelette mixture.