Kai Jiew (Crispy Fried Thai Omelet)
Published June 12, 2025
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons cornstarch
- 1teaspoon fish sauce
- Pinch of sugar
- 2large eggs
- ⅔cup canola or vegetable oil
- Cooked jasmine rice, (optional) for serving
- Sriracha and chopped cilantro (both optional), for serving
Nutritional analysis per serving (2 servings)
410 calories; 29 grams fat; 3 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 9 grams protein; 312 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a liquid measuring cup, stir together 1 tablespoon water with the cornstarch, fish sauce and sugar until smooth. Add the eggs and beat until well combined.
- Step 2
In a wok or 2-quart pot, heat the oil on medium-high until hot and you start to see a wisp of smoke. From 10 to 12 inches above the oil, carefully drizzle the egg mixture into the hot oil in the middle of the pan. (It will bubble and steam.)
- Step 3
Cook until the bottom is golden brown, about 1 minute. Using a wide, heatproof spatula, turn the omelet over and cook until the bottom is golden brown, another 1 to 2 minutes.
- Step 4
Transfer to a large paper towel-lined plate. Serve hot or warm over jasmine rice. Top with Sriracha and cilantro, if desired.
Private Notes
Comments
Yikes! Sounds tasty, but I'm guessing 2/3 C oil--nearly 11 Tablespoons--to cook 2 eggs will deter most of us from trying it!
Many years ago a Thai friend made this for us, and since we loved it so much she gave us the recipe. She doesn’t use sugar, but does add the juice from about a quarter of lime per serving. She said you can make it as is, or add whatever protein and veggies you want, as long as you cook anything that needs cooking first and then add it to the egg mixture before pouring it in the oil. We usually sauté up a few shrimp and some cabbage, broccoli and/or carrots. Kimchi also works really well. We make this at least twice a month. As for those worried about how much oil is in this, remember you are frying this omelet. Most of the oil stays in the pan once you lift the omelet out.
why am I pouring cold egg mixture into oil from 10-12” away? This seems like a spattering hot mess way to burn myself and spray hot oil all over the cooktop. Is there a purpose for this height?
Made rice in a Dutch oven; removed rice and used the pot w/o washing. For the omelet, doubled the ingredients except oil. Used about 1/3 cup of canola oil. I forgot to drizzle the egg, just poured it in. Pulled up the edges to let the uncooked egg run underneath. It wasn’t as pretty as the picture, and it was quite thin, but the flavor is good if you like shrimpy-tasting egg foo young. Serve w/a stir-fry including oyster sauce in it, and the egg foo flavor will be even more pronounced.
I made it with less oil & it was fluffy & tasty. Like the suggestion of adding precooked veg or protein to the egg mixture. Will def try again.
I’ve made this a couple times now and I love it. I use a deep pot so oil splatter isn’t a huge issue. I also reuse my frying oil and don’t feel the amount is wasted. Blot off the extra oil and maybe add some green onions to the egg mixture and this is a supremely easy and tasty dish. I like to pair it with quick pickled veggies.