Khai Jiao (Thai-Style Omelette with Jasmine Rice)

Ingredients

• •4 eggs
• •1 tbsp fish sauce
• •¼ tsp white pepper
• •2 green onion, sliced thin
• •4 tbsp vegetable oil (for shallow frying)
• •2 cups cooked jasmine rice, for serving
• •2 tbsp Sriracha or sweet chili sauce
• •½ cucumber slices, for serving
• •100 g ground pork or cooked small shrimp (optional)

Directions

1. 1Beat eggs well in a bowl with fish sauce, white pepper, and green onion until fully combined and slightly frothy.
2. 2If using ground pork or shrimp, stir it into the egg mixture.
3. 3Heat oil in a small or medium skillet over high heat until shimmering and very hot — this high heat is what creates the signature puffy edges.
4. 4Pour the egg mixture into the hot oil all at once; it will puff and sizzle immediately.
5. 5Tilt the pan to baste the top with hot oil for 30 seconds, then fold the omelette in half or thirds.
6. 6Cook for another 30–60 seconds until the outside is golden and slightly crisp but the inside is still just set.
7. 7Serve immediately over hot jasmine rice with cucumber slices and Sriracha or sweet chili sauce on the side.

💡 The generous amount of oil and very high heat are intentional — they create the distinctive crispy, bubbly exterior that makes khai jiao unique. Drain briefly on paper towel if preferred.

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