Thailand

Thai Omelette (Kai Jeow), made with supermarket ingredients

Name: Thai Omelette (Kai Jeow)
Total time: 10 min
Yield: 2
Cuisine: Thailand
Ingredients: 4 large eggs; 1 tbsp fish sauce; 1 tsp lime juice; 1 tsp cornstarch; 120 ml neutral oil; 500 ml cooked jasmine rice; 2 tbsp Thai sweet chili sauce

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

10 min2 to wash

3 lazy steps

1
Whisk 4 large eggs, 1 tbsp fish sauce, 1 tsp lime juice, and 1 tsp cornstarch in a bowl until frothy.
2
Heat 120 ml neutral oil in a small skillet or wok over high heat until smoking, pour in the egg mixture from high up, and fry for 1 minute until puffed and golden.
3
Flip carefully and cook for 30 seconds more, then drain and serve over 500 ml cooked jasmine rice with 2 tbsp Thai sweet chili sauce.

How it's eaten in Thailand

In Thailand, it is almost always served over hot jasmine rice accompanied by Sriracha or sweet chili sauce.

Ingredients (serves 2)

eggs4 large
fish sauce1 tbsp
Swap: 1 tbsp soy sauce（keeps umami taste）
lime juice1 tsp
cornstarch1 tsp
neutral oil120 ml
cooked jasmine rice500 ml
Swap: 500 ml microwave jasmine rice（no stove cooking）
Thai sweet chili sauce2 tbsp

Authentic ingredients in Thailand

eggs4 large
fish sauce1 tbsp
lime juice1 tsp
cornstarch1 tsp
neutral oil120 ml
cooked jasmine rice500 ml
Thai sweet chili sauce2 tbsp

Optional authentic touch
Whisking vigorously to incorporate air and pouring the eggs into very hot oil from a height creates the signature fluffy, crispy layers.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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