Kai Jeow (Thai Omelet)

For the omelet

• 3 large eggs
• 2 teaspoons fish sauce (see recipe note)
• 1/4 teaspoon brown sugar
• 1 scallion, minced 
• 1/2 Thai chili to start, minced (optional, can add more if desired)
• 1/4 teaspoon black pepper
• 2 to 3 tablespoons vegetable oil  

For serving

• 1 cup cooked jasmine rice
• 4 slices cucumber
• Slices of romaine lettuce
• Sriracha (optional)

Whisk the eggs:

In a medium bowl, combine the eggs, fish sauce, brown sugar, scallion, Thai chili (if using) and black pepper in a medium bowl. Whisk vigorously until well combined and no egg whites are visible.

Heat the oil smoking hot:

Heat vegetable oil in a small (about 8-inch diameter) nonstick skillet over medium-high heat until the oil is hot. You will know when the oil is ready when it smokes lightly.

Pour the eggs into the hot skillet and cook:

Hold the bowl of egg mixture 12 inches above the skillet and pour it into the skillet. 

The egg will immediately start to fry and become puffy.

Cook until lightly browned on the bottom. While you wait, use a small spatula or chopsticks to push the edges of the omelet inward and tilt the pan to encourage the raw eggs in the center to come in contact with the pan.

Cook the first side for approximately 3 minutes. 

Once the omelet is firm, flip the omelet by either flicking your wrist to flip the omelet like a pancake or use a large spatula. Allow it to cook until the other side is browned, approximately 15 seconds.

Don’t worry if the omelet does not flip perfectly. It’ll still taste just as good.

Serve:

Serve immediately with cooked rice, cucumber slices, romaine lettuce, and sriracha (if using). You can create a lettuce wrap with the romaine lettuce if you’d like. In the wrap, you can add cucumber, omelet, and rice. 

NUTRITION FACTS
742	CALORIES
56g	FAT
38g	CARBS
24g	PROTEIN