Entree: Thailand – Northeastern Isan – ไข่เจียว ➤ khai jiao (Crispy Thai-style fried omelette often mixed with minced pork and seasoned with fish sauce)

Serving Size: 2

Approximate Time

Prep 5 min

Cook 4 min

Total 10 min

Ingredients

- 4 large eggs, approx. 7 oz (200 g)
- 4 oz (115 g) ground pork
- 1 tbsp (15 ml) fish sauce
- 1/2 tsp (2.5 ml) sugar
- 2 scallions, thinly sliced, approx. 1 oz (30 g)
- 2 tbsp (30 ml) chopped cilantro (optional)
- 3/4 cup (180 ml) vegetable oil or peanut oil for frying
- 1/4 tsp (1 g) white pepper
- Lime wedges for serving (optional)
- Steamed jasmine rice for serving (as needed)

Instructions

1. In a bowl, lightly beat the eggs with fish sauce, sugar, and white pepper until frothy. Stir in ground pork, sliced scallions, and cilantro if using; mix until combined.
2. Heat oil in a wide skillet over medium-high heat until shimmering and hot (approx. 325–350°F / 160–175°C if using a thermometer). Pour the egg mixture into the oil, spreading slightly. Let cook undisturbed until the underside is deep golden and puffed, about 1½–2 minutes.
3. Carefully flip the omelette (use a spatula or flip onto a plate then slide back into oil) and cook the other side until crisp and cooked through, about 1 minute more. Transfer to a paper-towel-lined plate to drain briefly.
4. Slice or fold the kai jeow, serve immediately over steamed jasmine rice with lime wedges and additional fish sauce or Thai chili sauce on the side.