Thai Omelette (Khai Jiao)

Name: Thai Omelette (Khai Jiao)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 eggs; 2 tbsp fish sauce; 2 spring onions, sliced; vegetable oil for frying; white pepper to taste; jasmine rice and sriracha to serve

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.

Total time

10 min

Prep

5 min

Cook

5 min

Difficulty

easy

Cuisine

Thai

gluten-free

Ingredients

4eggs

2 tbspfish sauce

2spring onions, sliced

vegetable oilfor frying

white pepperto taste

jasmine rice and srirachato serve

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.

Calories

Protein

6.8g

Fat

4.8g

Carbs

1.2g

Fiber

0.2g

Sodium

653mg

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