A Note on This Recipe
Kai Jeow is a Thai-style omelet that’s nothing like a Western omelet — traditionally deep fried in a wok with a generous amount of oil, which gives it a dramatic puff, crispy lacy edges, and a soft, tender inside.
This version uses less oil and a regular skillet, making it more manageable at home without losing the essential character of the dish. It’s also simplified to just eggs and fish sauce — traditional versions often include minced pork or other mix-ins — so it comes together in about 15 minutes as a quick, satisfying meal. Serve it over rice with the sweet chili sauce and it’s a complete breakfast, lunch, or dinner.
How to Make It
Sweet Chili Sauce
Whisk together all sauce ingredients until smooth. This is a quick substitute for the traditional Thai accompaniments — Prik Nam Pla or Nam Chim Kai — which are sweet, salty, and spicy but can be hard to find outside of Southeast Asia. If you can find them at an Asian grocery store, they’re worth trying with this dish.
Egg Mixture
Beat the eggs with fish sauce until smooth and slightly frothy — incorporating a little air into the eggs helps the omelet puff up when it hits the hot oil, giving it that characteristic lift and light texture.
Cook the Omelet
Heat a deep skillet or wok over medium-high heat. Add oil and heat until hot but not smoking. Pour in the egg mixture—it should sizzle and set slightly around the edges immediately.
Cook undisturbed for about 30 seconds, until the bottom is golden brown, then carefully flip and cook another 20–30 seconds until done.
Drain the Omelet
Transfer to a paper towel-lined plate to drain any excess oil.
Plate and Serve
Spoon warm rice into a bowl and drape the omelet over it. Drizzle sweet chili sauce on top or serve on the side. Garnish with fresh cilantro or basil leaves.
Ingredients
- 2 large eggs
- ½ tsp fish sauce
- ½ cup vegetable oil for cooking
- 2 Tbsp sambal oelek or sriracha sauce
- 1 Tbsp lime juice
- ½ tsp soy sauce or fish sauce
- 1 tsp honey
- Cooked rice
- Cilantro or basil leaves for garnish
Instructions
- Beat the eggs with fish sauce until smooth. Heat oil in a small skillet or wok over medium-high heat. Pour in the eggs and cook until puffed and golden, then flip and cook the other side until done. Transfer to a plate to drain and serve over rice with sweet chili sauce on the side.
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