Thai · PANTRYHOP RECIPE
Khai Jiao (Thai Omelette) with Rice
15 minutes · 2 servings · omnivore
Thailand’s classic omelette is usually crisp and fluffy; this version keeps the same simple style.
Ingredients
Check you have the quantities below.
- 4 eggs
- 1 tsp fish sauce
- 1 tsp soy sauce
- 1 tbsp water
- 1/8 tsp white pepper
- 3 tbsp neutral oil
- 2 cups jasmine rice, cooked
- 1 cup cucumber slices
Let’s make it
- Beat the eggs with fish sauce, soy sauce, water, and white pepper until foamy.
- Heat oil in a skillet over medium-high heat.
- Pour in the eggs and let them puff and set, then flip once and cook until golden and fully set, 1-2 minutes per side.
- Serve immediately over rice with cucumber on the side.
Cut the omelette into strips so children can pick it up easily.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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