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Thai Omelette (Khai Jiao)
Crispy, puffy Thai egg omelette with fish sauce, fast and satisfying over rice. Getting the oil properly hot before the egg goes in makes it puff up dramatically — this is what separates khai jiao from an ordinary fried egg.
Ingredients
Instructions
Beat eggs with fish sauce and white pepper until well combined.
Heat 4–5cm of oil in a wok over high heat until very hot.
Pour egg mixture into hot oil — it should puff up dramatically.
Fry 1–2 minutes until golden underneath, flip and cook 1 more minute.
Drain briefly on paper. Serve over rice with sriracha.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
