Thai Omelette (Kai Jeow) Recipe

Thai omelette or kai jeow on top of rice

4.98 from 40 votes

Thai Omelette (Kai Jeow) Recipe

This simple Thai-style omelette is one of the easiest and most satisfying Thai dishes you can ever make! It requires only a few basic ingredients and can be whipped up in 5 minutes! Perfect with rice for any meal of the day!

Prep Time3

Cook Time2

Total Time5

Course: Main Dishes

Cuisine: Asian, Southeast Asian, Thai

Servings: serving

Calories: 68kcal

Author: Nart

Ingredients

1 green onion optional
¼ cup oil
1 egg
½ teaspoon fish sauce

To serve

Steamed rice
Sriracha sauce or ketchup

Instructions

Take one green onion and remove the root. Then, finely chop the rest and set aside.
Heat ¼ cup of oil in a frying pan over medium-high heat.
Crack an egg into a bowl. Add the chopped green onion, ½ teaspoon of fish sauce and beat together with a fork.
Check if the oil is hot enough. It should be lightly smoking hot. You could test by dipping a chopstick into the egg mixture and then into the oil. If it sizzles, that means it's ready. You can then pour the egg mixture into the center of the pan and fry for about 1 minute or until golden. If you're not sure, use a spatula to lift one edge up to see.
Once one side is golden and the egg mixture holds together, flip the egg with a spatula and fry the other side for another minute or until golden. Then, turn off the heat and serve.

Notes

Use enough oil. You can fry more than one egg at a time. I've done 1, 2, 3 and 4 eggs and they have turned out well. There are no set rules about how much oil you should use for this or that many eggs. Generally, you want to use more than enough to coat the pan if you want to achieve a great kai jeow texture. Of course, using less oil will cook the eggs too, but I promise you, any Thai person who isn't on a diet will call a Thai omelette fried in too little oil a disgrace! If you're really worried about the oil, you can line your serving plate with a paper towel.
2. Only fry the egg mixture when the oil is lightly smoking hot. This is really important, as it's going to help you achieve a nice, delicious kao jeow texture. Again, nice is subjective but if you fry the egg when the oil isn't hot enough, you will definitely end up with a pretty dull texture. Plus, it's going to soak in so much oil, making it very oily.

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