Kai Jeow is a classic Thai omelet that is crispy on the outside, soft on the inside, and often served over rice with a side of chili sauce or a dipping sauce. This dish is quick, simple, and full of flavor, making it a popular comfort food in Thailand. Here's a basic recipe to make Kai Jeow:
Ingredients:
- 3 large eggs
- 1-2 tablespoons fish sauce (for seasoning)
- 1/4 teaspoon white pepper (or black pepper)
- 1 tablespoon chopped cilantro (optional, for garnish)
- 1 tablespoon oil (vegetable or canola oil works well for frying)
Optional Add-ins:
- 1 tablespoon Thai chili paste (Nam Prik Pao) for a richer flavor
- 2 tablespoons minced meat (chicken, pork, or beef), if you want to make it more hearty
- Chopped onions, green onions, or mushrooms for extra texture and flavor
Instructions:
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Beat the Eggs: In a bowl, crack the eggs and beat them lightly with a fork or whisk. Add fish sauce and pepper, and mix well. If you're using chili paste or minced meat, mix them in now.
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Prepare the Pan: Heat a wok or large frying pan over medium-high heat. Once the pan is hot, add the oil and swirl to coat the bottom of the pan.
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Fry the Omelet: Pour the egg mixture into the hot pan. Allow it to cook undisturbed for 1-2 minutes so the bottom gets golden and crispy. The omelet should puff up a bit as the air inside cooks.
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Flip and Cook: When the edges are golden and the middle is still slightly runny, flip the omelet using a spatula. Cook for another 1-2 minutes, allowing the other side to crisp up as well.
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Serve: Remove the omelet from the pan and place it on a plate over steamed rice. Garnish with fresh cilantro, if desired, and serve with chili sauce or a side of pickled vegetables.
Enjoy your Kai Jeow with its crispy texture, savory flavor, and perfect combination with rice!