This Thai omelette called in Thai Kai Jiew is originally served with steamed rice and Thai Sriracha Chili Sauce. This Thai hot sauce made of paste of chili peppers, vinegar, garlic, sugar and salt. You may find the sauce in Asian food stores.
This dish is actually not a Thai breakfast, instead it is an all day meal and is perfect for kids! (without the chili sauce). I find making this omelette is rather quick and easy.
An ideal kai jiew is rather flat, thin and slightly brown. I suggest frying 2 eggs per person at a time. To make a classic kai jiew, it needs to be seasoned with either fish sauce or light soy sauce before frying.
Another popular omelette recipe is using minced pork called Kai Jiew Moo Sab which is very popular.
This kai jiew recipe I use diced tomato but sometime it can be made without any fillings. I personally like chopped fresh corianders served with the omelette.
I recommend serving this home-style kai jiew dish with Stir fried Mixed Vegetables and/or Green Curry with Chicken
Thai Omelette with Tomato and Onion
Preparation: 10 minutes
Cook Time: 10 minutes
Spicy Level: none
Ingredients for filling:
Egg beaten 2 eggs
Tomato small diced ¼ cup
Onion halved and thinly sliced crosswise ¼ cup
Vegetable oil 2 tbsp
Thai Sriracha sauce (optional)
Light soy sauce 1 tsp
Let's get started!
How to make:
- Beat the egg until bubbles, then seasoning and mix with tomato and onion.
- Heat oil in a wok over medium to high heat.
- When the oil is hot, fry the egg and cook each side until little brown.
- Remove from the heat.
- Serve hot with steamed jasmine rice and sriracha sauce!
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