Kai Jiew (Crispy Fried Thai Omelet)

A Crispy, Umami-Rich Thai Street Food Classic

Recipe Overview

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Difficulty: Easy

Ingredients

For the omelet:

  • 2 teaspoons cornstarch

  • 1 teaspoon fish sauce

  • Pinch of sugar (optional; adjust to taste)

  • 2 large eggs

  • ⅔ cup canola or vegetable oil (for frying)

For serving (optional):

  • Cooked jasmine rice

  • Sriracha sauce

  • Chopped fresh cilantro

Preparation Instructions

Step 1: Prepare the Egg Mixture

In a liquid measuring cup, combine 1 tablespoon of water with the cornstarch, fish sauce, and sugar. Whisk vigorously until the cornstarch dissolves completely, creating a smooth slurry. Crack the eggs into the mixture and beat thoroughly with a fork or whisk until the eggs are fully incorporated and the texture is uniform.

Step 2: Heat the Oil and Pour the Mixture

Heat the canola/vegetable oil in a wok or 2-quart pot over medium-high heat. Allow the oil to heat until it shimmers and a small wisp of smoke begins to rise (approximately 350–375°F). To ensure even spreading and minimize spattering, pour the egg mixture from a height of 10–12 inches into the center of the hot oil. This technique helps distribute the mixture gently, preventing pooling and ensuring the omelet cooks uniformly.

Step 3: Cook Until Crispy and Golden

Let the omelet cook undisturbed for 1–2 minutes, allowing the bottom to form a crispy, golden crust. Using a wide, heatproof spatula, carefully flip the omelet over. Cook the second side for an additional 1–2 minutes until it is also golden brown and the edges are slightly crisp.

Step 4: Rest and Serve

Transfer the cooked omelet to a plate lined with paper towels to absorb excess oil. Serve immediately while hot. Enjoy it on its own, or pair with a bed of cooked jasmine rice. Garnish with Sriracha sauce and chopped cilantro for extra flavor, if desired.

Chef’s Tips & Variations

Oil Usage

The ⅔ cup oil may seem generous, but most of it remains in the pan after cooking. To reduce oil, use a non-stick pan or lower the oil to ½ cup; excess oil can be strained and reused for future frying.

Flavor Customization

  • Lime Twist: Skip sugar and add 1–2 tablespoons of fresh lime juice per serving (about a quarter lime per person) for brightness.

  • Umami Boost: Add 1 teaspoon of sesame oil to the egg mixture to balance fish sauce intensity.

Add Protein & Veggies

For a heartier version, sauté proteins and veggies first (e.g., shrimp, tofu, kimchi, or cabbage) and fold them into the egg mixture before pouring into the oil.

Rice Pairing

Elevate the meal by cooking jasmine rice with garlic and scallions, or incorporate kimchi into the rice for a tangy, spicy twist.

Cooking Technique

To reduce spattering, pour the egg mixture from 6–8 inches instead of 10–12 inches (original height ensures even distribution). For extra safety, use a splatter screen or cook in a well-ventilated area.

From the Thai culinary tradition: This dish is flexible—add whatever you love, but cook prepped ingredients first to ensure they’re tender when folded into the omelet.

Enjoy your crispy, flavorful Kai Jiew! 🥞