Kai Jeow (Thai Omelet)
A fluffy Thai omelet with crispy golden edges, served straight over jasmine rice with fish sauce and a tangy dipping sauce.
Ingredients
- chicken eggs4 pcs
- fish sauce3 tbsp
- Thai chili pepper1 pcs
- distilled white vinegar1 tsp
- sugar1 tsp
- water15 ml
- green onion4 stalks
- ground white pepper1 to taste
- vegetable oil60 ml
- jasmine rice, cooked300 g
Instructions
Prepare steamed jasmine rice and keep it warm until serving.
For the dipping sauce, combine sliced Thai chili peppers, white distilled vinegar, sugar, 2 tbsp fish sauce, and water in a small bowl; stir until the sugar dissolves.
In another bowl, whisk the eggs with the remaining 1 tbsp fish sauce until foamy. Stir in half of the sliced scallions and season with white pepper.
Pour vegetable oil into a wok or deep skillet and heat over medium-high heat until it's almost lightly smoking.
Pour the egg mixture into the oil in one motion. Fry without stirring for about 30 seconds, until the bottom turns golden and the edges start to bubble.
Carefully flip the omelet with a wide spatula or tongs and fry for another minute or so, until it's fully set and browned. Transfer to a paper towel to drain excess oil.
Divide the warm rice among plates, top with the kai jeow, sprinkle with the remaining scallions, and serve with the dipping sauce on the side.
More recipes
Kaeng Jued with Tofu, Pork, and Napa Cabbage
A clear Thai soup with tender pork meatballs, silky tofu, and slightly sweet napa cabbage — a light yet flavorful homemade meal.
Gai Pad Med Mamuang — Thai Cashew Chicken
Juicy pieces of chicken in a glossy sweet-sour-salty sauce with crunchy cashews, onion and dried chili.
Khanom Jeen Nam Ya
Soft rice noodles with a thick coconut sauce made from fish flakes, fiery chili, and fresh Thai vegetables.
Green Curry Chicken
A fragrant Thai curry with tender chicken and eggplant in a coconut sauce made with green curry paste, kaffir lime leaves and fresh Thai basil — served with jasmine rice.