Khai-Jiao Niaow – Thai Fried Omelette

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Last Updated on December 16, 2020 by Chef Mireille

Thai OmeletteFried Omelette’s are one of the most popular foods in Thailand. Often stuffed with seafood or even pork but just as often served plain, this is a very common street food and is a basic food item served at almost every restaurant. There are two types – the crispy omelette and the fluffy omelette. At Or Tor Kor, the farmer’s association market of Bangkok, you can easily get one made fresh right in front of your eyes. The oyster omelette is the most popular. Deep fried in more oil than we are used to when making American style omelettes, you may be wary…but take the plunge because it does not absorb the oil. It needs the oil to get the crispy edges, which is the signature feature of the Thai omelette.

It can be served with regular rice or sticky rice, however the Thai’s really do love their sticky rice and this is the most popular accompaniment, especially with the hawkers. The Niaow in the recipe name refers to the sticky rice.

Or Tor Kor -edit

Basic Khai-Jiao

adapted from here
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: Serves 1

Ingredients:

  • 4 tablespoons oil
  • 2 eggs
  • 2 teaspoons fish sauce
  • 1 teaspoon lime juice

Using a fork, beat eggs with fish sauce and lime juice.

Heat oil in a wok until very hot and the oil starts to smoke. Add eggs and cook until it is set and browned on the other side.

cooking -edit

Using a slotted spoon or spatula, flip over the cook the other side. Flip over a few times and cook until desired crispiness.

See also  Omani Maldouf - Date Flatbread

Remove to a paper towel to absorb any excess oil.

Thai Omelette -edit

Serve with rice and Sriracha.

omelette -edit

This works well for breakfast or for a light dinner.

Thai Omelette
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Khai-Jiao – Thai Fried Omelette

Ingredients

  • 4 tablespoons oil
  • 2 eggs
  • 2 teaspoons fish sauce
  • 1 teaspoon lime juice

Instructions

  • Using a fork, beat eggs with fish sauce and lime juice.
  • Heat oil in a wok until very hot and the oil starts to smoke. Add eggs and cook until it is set and browned on the other side.
  • Using a slotted spoon, flip over the cook the other side. Flip over a few times and cook until desired crispiness.
  • Remove to a paper towel to absorb any excess oil.
  • Serve with rice and Sriracha.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Pavani

    I’m going to try this omelette soon Mir. It’s looks super 🙂 Addition of lime juice is interesting. I can substitute fish sauce with soy sauce, right??

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