Ground Chicken Kai Jeow (Thai-style Omelet)
Kai jeow is an omelet cooked the Thai way. It is a comfort food loved by every native of Thailand. This Thai-style omelet is incomplete without scallions and a splash of fish sauce. Sriracha sauce is served by its side to add heat to the otherwise plain omelet and give it a spicy tartness. Traditionally it tastes best with white jasmine rice but some also enjoy it with the sticky rice, because its hint of sweetness compliments the flavors of kai jeow. Throw in additional elements to kai jeow and it will surprise you with its delectable variations. The stuffed omelet known as kai jeow moo sub, is cooked with ground pork. Add tomatoes and onions to it and your Thai style omelet will transform into another variant called kai jeow yud sai. However, if pork is not your thing, replace it with ground chicken without compromising its authentic flavors. The flavors of fried omelet mingle with the savory zest of ground chicken to create a riveting meal for breakfast, lunch or dinner.
- 2 eggs
- ½ tsp soy sauce
- ½ tsp fish sauce
- 2 green onions, finely sliced
- Ground chicken
- 1 tbsp canola oil
- Salt and pepper to taste
- Beat the eggs lightly until enough air has been incorporated to make the omelet soft and fluffy.
- Add all the ingredients to the whisked eggs and stir well to mix.
- Heat a splash of canola oil in pan and pour in the egg mixture.
- Spread it throughout the pan by moving the tilted pan circularly.
- Cook for a couple of minutes or until one side browns and then flip it over to cook the other side similarly.
- Transfer to the serving plate and serve it with jasmine rice and sriracha sauce.