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.
Ingredients:
- 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
Directions:
- 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).
- 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.
- Pour the egg mixture into the skillet. The egg should sizzle and start to puff up around the edges.
- Let the eggs cook without stirring for about 1 minute, or until the bottom is golden brown and crispy.
- Gently flip the omelet and cook for another minute on the other side until it is also golden brown and crispy.
- Remove the omelet from the skillet and let it drain on a paper towel to remove excess oil.
- Cut the omelet into slices or serve it whole, garnished with fresh cilantro if desired.
- 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
Servings:
- 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.
