Ingredients:
- 3 large eggs
- 1 tbsp fish sauce (or soy sauce for a vegetarian option)
- 1/4 tsp white pepper (optional)
- 1/2 tsp lime juice or vinegar (optional, for extra fluffiness)
- 2 tbsp neutral oil (vegetable or sunflower oil) – enough to shallow-fry
- Jasmine rice, for serving
- Sriracha or Thai chili sauce, for dipping
Instructions:
- Prepare the egg mixture:
- In a bowl, crack the eggs and beat them thoroughly with a fork or whisk.
- Add the fish sauce (or soy sauce), white pepper (if using), and lime juice or vinegar (optional, but helps to make the omelet fluffy). Beat the mixture until well combined and slightly frothy.
- Heat the oil:
- Heat a generous amount of oil in a wok or frying pan over medium-high heat. You need enough oil to shallow-fry the omelet, which helps create the signature crispy edges.
- Cook the omelet:
- Once the oil is hot (but not smoking), pour the beaten egg mixture into the pan from a bit of a height to create air pockets for extra fluffiness. Let it fry undisturbed for 1–2 minutes, allowing the edges to crisp up.
- When the bottom is golden and crispy, flip the omelet carefully. Cook the other side for another 1–2 minutes until it is fully cooked through.
- Serve:
- Remove the omelet from the pan and drain excess oil on a paper towel.
- Serve the Kai Jeow over steamed jasmine rice with a side of sriracha or chili sauce for dipping.
Tips:
- For extra flavor, you can add chopped green onions, chilies, or even ground pork or shrimp to the egg mixture.
- The key to a good Kai Jeow is frying it in hot oil, which creates crispy edges and a fluffy interior.
This quick and easy Thai omelet is comforting, flavorful, and a great meal at any time of day!