Kai jeow – Thai omelette

Eggs Meat

A rainy Sunday calls for possibly the most comforting of all comfort foods, a savoury Thai omelette served with rice and a chilli dipping sauce.

Quick and easy to make, I like it best made with a little ground pork and spring onion, but occasionally have it plain, when its simplicity is somehow also luxurious. For a more substantial veggie option, fry some sliced peppers and mushrooms in place of the meat.

I’d put the rice on to cook first so it’s ready to serve as soon as the omelette is cooked.

With that underway, make the nam prik sauce, which will keep in an airtight jar in the fridge for up to two weeks and goes with almost everything – plain rice, grilled meats, baked fish, noodle dishes and many, many more.

There are probably a million different variants of this sauce, so do adjust the lime juice, fish sauce or sugar to your own taste.

4 tablespoons fish sauce

juice of 1-2 limes

4-6 sliced birds eye chillies (today I used two green and then two normal red chillies as I didn’t have birds eye)

1-2 teaspoons sugar

2 cloves of garlic, very finely chopped

Put all the ingredients in a bowl and mix thoroughly to dissolve the sugar.


And now for the kai jeow.  This makes one.

cooking oil

a little ground/minced  pork (maybe 1-2 tbspn)

two eggs

fish sauce

soy sauce

one spring onion, chopped

white pepper


Heat a wok or frying pan and add quite a bit of oil, enough to cover the bottom of the pan.

When the oil is very hot add the pork if using and cook for two or three minutes.

While the meat cooks,  break two eggs into a bowl and add a couple of dashes each of fish sauce and soy sauce, the chopped spring onion and a shake of white pepper.



Beat the egg mixture until frothy – you want as much air in it as possible – and then pour it into the very hot oil, where it will start to go fluffy.


Cook until brown and slightly crispy on one side, then turn and cook until the other side is browned too but the inside still soft.  Just fold in half if you don’t want to try to flip it all at once.  I tried and broke this one, but hey ho.

Make the rice look nice by packing it into a little plastic bowl (china doesn’t work for me, only the plastic one), putting the plate on top and turning it out.



Add the omelette on top, sprinkle with chopped coriander, and serve with the nam prik dipping sauce.


So is this the most comforting of all comfort foods?

Let me know what you think in the comments box …

5 thoughts on “Kai jeow – Thai omelette”

  1. Natasha - October 13, 2013 5:10 pm


  2. Jane - October 14, 2013 12:49 pm

    I have just made this for my lunch and it is the most delicious lunch I have had all year! And so quick and simple. Absolutely love it!

    1. rachelwalder - October 14, 2013 12:52 pm

      Yay! glad you liked it – did you make a plain one in the end?

  3. Amanda - October 17, 2013 1:20 pm

    Made it – sans rice but absolutely delish. Will stick photo of my effort on Facebook and share your blog again

    1. racey - October 17, 2013 7:37 pm

      Love your pic – wonder if there’s a way to add a gallery here to upload to? Must look into it …


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