Kai Jeow is a beloved Thai dish, a simple yet flavorful omelet that’s a staple in Thai cuisine. Known for its fluffy texture and deep golden-brown exterior, this omelet is often enjoyed with rice and a dash of chili sauce. It’s a quick, easy, and satisfying meal, perfect for any time of the day.


  • 3 large eggs
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 green onion, finely chopped
  • 1 small Thai chili, finely chopped (optional for heat)
  • 2 tablespoons vegetable oil
  • Fresh cilantro for garnish (optional)
  • Sriracha or sweet chili sauce for serving


  1. In a bowl, whisk together the eggs, fish sauce, and soy sauce until well combined. Stir in the chopped green onion and Thai chili (if using).
  2. Heat the vegetable oil in a wok or non-stick skillet over medium-high heat. The oil should be hot enough to make the egg mixture puff up immediately upon contact.
  3. Pour the egg mixture into the skillet. The egg should sizzle and start to puff up around the edges.
  4. Let the eggs cook without stirring for about 1 minute, or until the bottom is golden brown and crispy.
  5. Gently flip the omelet and cook for another minute on the other side until it is also golden brown and crispy.
  6. Remove the omelet from the skillet and let it drain on a paper towel to remove excess oil.
  7. Cut the omelet into slices or serve it whole, garnished with fresh cilantro if desired.
  8. Serve hot with steamed rice and a side of sriracha or sweet chili sauce.

Nutrition Facts (per serving):

  • Calories: 220
  • Fat: 18g
  • Carbohydrates: 2g
  • Protein: 12g

Prep and Cooking Time:

  • Prep Time: 5 minutes
  • Cooking Time: 5 minutes


  • Serves: 1-2 people

Kai Jeow is a delicious and effortless way to enjoy the flavors of Thailand. Its simplicity, paired with its delightful taste and texture, makes it a favorite among both locals and those new to Thai cuisine. Whether served as a quick breakfast, a light lunch, or a comforting dinner, this Thai omelet is sure to please.

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