Thai Omelet with rice, known as 'Khao Kai Jeow,' is one of the simplest and quickest Thai dishes you can make. It's easy to whip up in under 10 minutes, making it perfect for lazy days, hectic schedules, or when you just can’t decide what to eat. Trust me, it has happened to the best of us!
Khao Kai Jeow has a unique taste and texture, composed of just two simple main ingredients: eggs and fish sauce blended and fried until crispy at the edges and light in the middle.
The unmistakable aroma, distinct to Thai omelets that emanates from the fish sauce is just hard to resist. For those not fond of fish sauce, soy sauce makes a great substitute as well.
Serve the Thai Omelet alongside steamed Thai Jasmine rice, and spice it up with a drizzle of Sriracha hot sauce or Thai chili fish sauce (Prik Nam Pla), and you have yourself a delicious Thai dish you can enjoy for any occasion!
There are numerous ways to prepare a Thai omelet. The classic version is simple, seasoned with fish sauce, and garnished with spring onion.
You can customize it by adding your choice of protein like minced pork, crabmeat, diced onion, shallot, tomato, chopped chili, or sweet basil leaves, all cooked with fish sauce in the same traditional method.
The traditional method for making Khao Kai Jeow in Thailand typically involves a wok and plenty of hot oil for frying, which can be rather unhealthy. For a healthier way to cook Khao Kai Jeaw, you can also use a frying pan and a small amount of hot oil, as I will show you in this recipe. Don’t worry; your dish will still come out crispy and retain its delicious taste, but with way less oil, which is ideal.
For more Thai rice recipes, explore these dishes: Thai Garlic Pepper Chicken (Gai Gratiem) with Rice, Thai-style omelet, Quick Thai-style egg Fried Rice, and Authentic Thai Holy Basil Pork with Rice.
Now, let’s get cooking!
To make this recipe, you are going to need:
- 2 eggs
- 1 tablespoon fish sauce
- 2 tablespoons cooking oil
- Chopped spring onion to taste and garnish
- Sriracha sauce to drizzle
Here is a step-by-step guide on how to make Thai Omelet with Rice (Khao Kai Jeow) Recipe
1 Begin by gathering all the essential ingredients.
2 Combine eggs, fish sauce, and spring onion; beat with a fork until frothy.
3 Heat the oil in a pan over medium-high heat until very hot. Look for smoke around the pan, or drop a small amount of the egg mixture from the fork; if it's hot enough, it will splatter and pop.
4 Pour the egg mixture into the pan. It should immediately sizzle and bubble up around the edges. Maintain medium-high heat, and do not disturb the egg for the first 30 seconds to let it set.
5 When the egg is set enough, check the bottom edges; if they turn golden brown, flip the egg over and continue frying for another 30 seconds.
6 When the other side turns golden brown, you can remove it from the pan.
7 Garnish the Kai Jaew with spring onions and drizzle with Sriracha hot sauce. Enjoy!
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Thai Omelet with Rice (Khao Kai Jeow) Recipe
Let’s make a simple and delicious Thai Omelet with Rice (Khao Kai Jeow) with this recipe. By combining it with Sriracha sauce, you have yourself a delicious classic Thai dish you can enjoy for any occasion!
Ingredients
- 2 eggs
- 1 tablespoon fish sauce
- 2 tablespoons cooking oil
- Chopped spring onion to taste and garnish
- Sriracha sauce to drizzle
Directions
- Begin by gathering all the essential ingredients.
- Combine eggs, fish sauce, and spring onion; beat with a fork until frothy.
- Heat the oil in a pan over medium-high heat until very hot. Look for smoke around the pan, or drop a small amount of the egg mixture from the fork; if it’s hot enough, it will splatter and pop.
- Pour the egg mixture into the pan. It should immediately sizzle and bubble up around the edges. Maintain medium-high heat, and do not disturb the egg for the first 30 seconds to let it set.
- When the egg is set enough, check the bottom edges; if they turn golden brown, flip the egg over and continue frying for another 30 seconds.
- When the other side turns golden brown, you can remove it from the pan.
- Garnish the Kai Jaew with spring onions and drizzle with Sriracha hot sauce. Enjoy!
