Stuffed Thai Omelette

This stuffed Thai omelette recipe has always been one of my most favorite Thai dishes since I was a kid. My mother makes it very delicious, so I have learnt from her recipe.

The omelette for this recipe is usually fried thinly on a very low heat by glazing a small amount of oil on the wok and rolling the egg to make a large size as possible. Then stuff inside the fried egg with minced pork and vegetables stir fried in ketchup. Serve this stuffed Thai omelette with steamed rice and a choice of clear soup, Minced Pork Balls and Tofu Soup, this is perfect for kids!

My recommendation for other Thai dishes that will make a good Thai set menu are Stir fried Mixed Vegetables and Green Curry with Chicken Click to see recipes!

Bon appetite!

stuffed omelette

Stuffed Thai Omelette
kai yad sai

Preparation: 10 minutes
Cook Time: 25 minutes
Served 2

Ingredients for filling:
Egg beaten 3 eggs
Minced pork 200 g
Carrot small diced ¼ cup
Onion small diced ¼ cup
Potato small diced ¼ cup
Baby corn small diced ¼ cup
Tomato small diced ¼ cup
Garlic 1 clove
Corn flour 2 tbsp
Water ¼ cup
Vegetable oil 1 tbsp

Ketchup ¼ cup
Oyster sauce 2 tbsp
Sugar 1 tsp
Soy sauce 1 ½ tbsp

Let's get started!

How to make:
Step 1 - Frying the egg

  • Heat oil in a wok over low heat.

  • Glaze oil thoroughly in the wok and slowly pour the egg in the mean time keep rolling the wok so the egg is laid thinly.

  • When the egg is ready, you will see the edge start to come off a wok surface.

  • Slowly pull the egg with folk.

  • Turnover and fry quickly or a few minutes.

  • Remove to a plate.

Step 2– Stir frying

  • Heat oil in a wok over medium heat.

  • Stir fry minced pork until thoroughly cooked.

  • Then diced vegetables until cook through.

  • Season with soy sauce, ketchup, oyster sauce and sugar.

  • Mix corn flour with water and pour in.

  • Stir well and remove from the heat.

Step 3– Stuffing

  • Lay stuffing in the middle of fried egg.

  • Fold each side to the middle.

  • Turnover and gently cut diagonally both left and right.

  • Serve with steamed jasmine rice

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