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Kai Jiao (Thai Omelet)

ไข่เจียว

A puffy, crisp-edged omelet fried in plenty of hot oil. Thai comfort food over rice.

Serves 2

Prep 5 min

Cook 5 min

Kai Jiao (Thai Omelet)
Photo: Vee Satayamas, CC BY 4.0, via Wikimedia Commons
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Ingredients

  • 4 eggs
  • 1 tablespoon fish sauce
  • 1 teaspoon lime juice
  • 1 green onion, sliced
  • 1/4 cup vegetable oil
  • Hot cooked rice, to serve
  • Sriracha or sweet chili sauce, to serve

Steps

  1. Step 1. Beat the eggs with the fish sauce, lime juice, and green onion until frothy.

  2. Step 2. Heat the oil in a wok over high heat until it shimmers.

  3. Step 3. Pour in the eggs from a height so they puff up. Cook for 1 to 2 minutes, until golden underneath.

  4. Step 4. Fold in half, flip, and cook 30 seconds more. Drain on paper towels. Serve over rice with the sauce.

Where this recipe comes from

Yoribang Thai recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)

More Yoribang write-ups of Thai dishes. Fish sauce, palm sugar, curry pastes, and coconut milk are sold at Asian grocery stores, as are galangal, makrut lime leaves, and Thai basil. Thai chilies are very hot, so add them a little at a time.