Crack the eggs into a medium bowl. Add the fish sauce, white pepper, sugar, cornstarch and lime juice and beat hard with a fork or chopsticks for a full minute, until the mixture is uniform, slightly frothy and there are no streaks of white left. The bubbles are what make the omelette puff.

Add the ground pork, scallions and chili to the eggs. Break the pork up with your fork into small crumbles so it spreads through the egg instead of sitting in clumps. Stir until evenly mixed. The mixture will look loose and wet. That is correct.

Heat a 9 or 10 inch nonstick or carbon steel skillet over medium-high heat. Add 1 tbsp of oil and let it get properly hot, about 45 seconds, until it shimmers and a drop of egg sizzles hard on contact. Do not rush this step; cool oil gives a flat, pale omelette.

Pour in half the egg mixture from about 6 inches above the pan so it hits the oil with some force and spreads to the edges. Let it cook untouched for 90 seconds. The edges will bubble, puff and turn golden and lacy. Tilt the pan and spoon a little of the hot oil from the edge over any pale patches in the center.

Once the underside is deep golden and the top is mostly set with just a little wet egg on the surface, fold the omelette in half with a spatula. Press gently and cook for 1 more minute per side so the pork in the center is fully cooked (it should feel firm and there should be no pink when you peek inside the fold). Slide onto a plate.

Wipe the pan if there are burnt bits, add the second tbsp of oil and repeat with the remaining egg mixture.

Divide the hot rice between two bowls, lay an omelette over each, and serve with cucumber slices and Sriracha or nam pla prik on the side.