Entree: Thailand – Bangkok Street Food – ไข่เจียว ➤ khai jiew (Thai-style fluffy deep-fried omelette often served over rice and seasoned with fish sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 4 min

Total 10 min

Ingredients

- 4 large eggs, beaten (approx. 7 oz / 200 g total)
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 ml) soy sauce
- 1 tsp (5 g) sugar
- 2 tbsp (30 g) minced pork (optional) (approx. 0.7 oz / 20 g)
- 1 small shallot, thinly sliced (approx. 0.7 oz / 20 g)
- 2 tbsp (8 g) chopped green onion
- 1 tbsp (15 ml) chopped cilantro (optional)
- 1/2 tsp (1 g) white pepper
- 1 1/2 cups (360 ml) vegetable oil for deep frying
- Lime wedges and sliced fresh chilies or Sriracha for serving

Instructions

1. In a medium bowl, beat the eggs until uniform. Stir in fish sauce, soy sauce, sugar, white pepper, minced pork (if using), shallot, green onion, and cilantro; mix briefly to combine.
2. Heat the vegetable oil in a wok or deep skillet over medium-high heat until shimmering and about 325–350°F (160–175°C) if using a thermometer.
3. Pour the egg mixture into the hot oil; it should sizzle vigorously. Using a spatula, gently push the edges toward the center so the uncooked egg flows underneath. Fry until the omelette has puffed and the underside is deep golden and crisp, about 1–2 minutes.
4. Carefully flip the omelette (or fold it in half) and fry the other side until cooked through and golden, about 30–60 seconds.
5. Transfer to paper towels to drain briefly, then slide onto a plate. Serve immediately over steamed rice with lime wedges and chili sauce.