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.
Ingredients
- 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)
Directions
- In a bowl, beat the eggs vigorously until frothy. This will help make the omelet fluffy.
- Add the fish sauce, water, chopped green onion, and chopped Thai chili (if using) to the eggs. Mix well.
- 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.
- Pour the egg mixture into the hot oil. The egg will puff up and bubble. Let it cook for about 1 minute without stirring.
- 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.
- Remove the omelet from the pan and let it drain on paper towels to remove excess oil.
- 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
Servings
- 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!
