Kai Jiew (Crispy Fried Thai Omelet)
Published June 11, 2025
Armando Rafael for The New York Times. Food Stylist: Brett Regot.
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 teaspoons cornstarch
1 teaspoon fish sauce
Pinch of sugar
2 large eggs
⅔ cup canola or vegetable oil
Cooked jasmine rice, (optional) for serving
Sriracha and chopped cilantro (both optional), for serving
Nutritional analysis per serving (2 servings)
28 grams carbs; 186 milligrams cholesterol; 410 calories; 19 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 29 grams fat; 2 grams fiber; 312 milligrams sodium; 9 grams protein; 1 gram sugar
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.
Powered by
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?
@Muzz I usually don't cook with this much oil, but it was fine! in my 12-inch cast iron skillet it didn't splatter, and the egg took on only as much oil as the cornstarch needed to get crisp. Just measured and there is about half a cup that stayed in the pan.
@Kate it worked out just fine! I think you need to do that so the omelet has a few seconds to cook as it spreads. who knows if the science is the same, but I'm thinking of like how funnel cake cooks.
you're basically shallow frying, folks. you won't be consuming all of the oil, it will stay in the pan after removing the omelette