Kai Jeow is a simple yet flavorful Thai-style omelet that’s fluffy, a bit crispy around the edges, and full of delicious flavors. Unlike Western omelets, it’s cooked in more oil, giving it a unique texture. It’s often served with rice and a side of chili sauce or ketchup.


  • 3 large eggs
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian version)
  • 1 tablespoon water
  • 1 green onion, finely chopped
  • 1 small Thai chili, finely chopped (optional)
  • 1/4 cup vegetable oil for frying
  • Fresh cilantro for garnish (optional)


  1. In a bowl, beat the eggs vigorously until frothy. This will help make the omelet fluffy.
  2. Add the fish sauce, water, chopped green onion, and chopped Thai chili (if using) to the eggs. Mix well.
  3. Heat the vegetable oil in a wok or frying pan over medium-high heat. The oil should be about 1/4 inch deep. Wait until the oil is hot enough – a drop of egg should sizzle immediately.
  4. Pour the egg mixture into the hot oil. The egg will puff up and bubble. Let it cook for about 1 minute without stirring.
  5. Once the bottom is golden brown and crispy, flip the omelet carefully. Cook the other side for another minute or until it’s golden and crispy.
  6. Remove the omelet from the pan and let it drain on paper towels to remove excess oil.
  7. Serve the Kai Jeow hot, garnished with fresh cilantro if desired. It’s typically served over rice and with chili sauce or ketchup on the side.

Nutrition Facts (per serving)

  • Calories: 220-250
  • Fat: 20g
  • Carbohydrates: 1g
  • Protein: 13g

Prep and Cooking Time

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


  • Serves: 1-2

Kai Jeow is a quick and delicious meal, perfect for any time of the day. It’s a staple in Thai cuisine, known for its simplicity and robust flavors. Enjoy this fluffy and crispy omelet as a satisfying and flavorful dish!

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