Khai Jeaw Thai Omelette

Name: Khai Jeaw Thai Omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 4 large eggs; 2 tsp fish sauce; 1 tsp soy sauce (gluten-free tamari); 1/4 tsp ground white pepper; 1/4 cup neutral oil (vegetable or canola); 2 cups cooked jasmine rice; as needed sriracha sauce; 2 green onion, thinly sliced

A Thai street-food omelette cooked in a generous splash of very hot oil until the edges are crispy and golden while the center stays tender and fluffy. Served over rice with sriracha, it is a quick and satisfying everyday meal.

15 minEasyServes 2260 cal/serving

ThaiBreakfastStovetopVegetarianGluten-FreeDairy-FreeNut-FreePork-FreeCorn-Free

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Ingredients

4 large eggs
2 tsp fish sauce
1 tsp soy sauce (gluten-free tamari)
1/4 tsp ground white pepper
1/4 cup neutral oil (vegetable or canola)
2 cups cooked jasmine rice
as needed sriracha sauce
2 green onion, thinly sliced

Instructions

1

Crack 4 large eggs into a bowl. Add 2 tsp fish sauce, 1 tsp soy sauce (gluten-free tamari), and 1/4 tsp ground white pepper. Beat vigorously with a fork until very well combined and slightly foamy.
2

Heat 1/4 cup neutral oil (vegetable or canola) in a small wok or skillet over high heat until shimmering hot - the oil should be nearly smoking.
3

Pour the egg mixture into the center of the oil. It should puff up and sizzle dramatically. Use a spatula to fold the edges inward if needed to form an oval shape. Cook for about 1 to 2 minutes until the bottom and edges are deep golden and crispy but the top is just set.
4

Slide the omelette onto a mound of 2 cups cooked jasmine rice. Garnish with thinly sliced green onion and serve with sriracha sauce on the side.

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Questions

What should Khai Jeaw Thai Omelette look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until the bottom and edges are deep golden and crispy but the top is just set.

What can I use instead of fish sauce in Khai Jeaw Thai Omelette?

The entry for Khai Jeaw Thai Omelette calls for 2 tsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I make Khai Jeaw Thai Omelette less spicy?

Yes. The heat in Khai Jeaw Thai Omelette comes from as needed sriracha sauce. For a milder plate, start with half the sriracha and add more to taste at the end; nothing else in the method changes.

Is Khai Jeaw Thai Omelette vegan?

No, though it is vegetarian. What keeps it from vegan is 4 large eggs. For fully plant-based entries, see the vegan breakfast collection.

How many calories are in Khai Jeaw Thai Omelette?

One serving (the recipe makes 2) is about 260 calories, with 14 g protein, 24 g carbohydrate and 12 g fat, plus 480 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Khai Jeaw Thai Omelette?

Refrigerate what is left of Khai Jeaw Thai Omelette within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating.

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