Khai Jeaw Thai Omelette
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.
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
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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.
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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.
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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.
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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.