A recent trip home inspired me to share with you a staple dish every Thai home turns to when we need food fast! I've shared a simple plain Thai omelette before, but here is a more substantial version with pork. Sriracha sauce is a classic accompaniment with this, or sub ketchup if serving kids, and trust me, kids LOVE kai jiew. And don't forget to serve it over jasmine rice!

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Thai Pork Omelette ไข่เจียวหมูสับ

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Author: Pailin Chongchitnant
Yield: Serves 1

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Ingredients

2 large eggs
1 teaspoon fish sauce
1 teaspoon oyster sauce
A dash white pepper
1-2 green onions
65 g ground pork or ground chicken
Jasmine rice and sriracha hot sauce (optional) for serving

Ingredients and Kitchen Tools I Use

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Instructions

Beat the eggs, fish sauce, oyster sauce and white pepper until well combined. Add ground pork and beat until there are no more big clumps of pork. Stir in green onions.

Heat a small 8-inch non-stick saute pan or a wok over medium heat and add enough vegetable oil to generously coat the bottom. Wait for the oil to be quite hot, you can test by dropping a little bit of egg into the oil and it should puff and sizzle immediately. Pour in the eggs all at once (it should sizzle), then quickly stir the egg for a few seconds to distribute the first bit of cooked egg. As the bottom starts to firm up, lift one side of the omelette and tilt the pan to allow the liquid egg on top to flow to the bottom; repeat a couple of times. Let the omelette cook until the bottom is golden brown and the top is set enough to flip. Keep checking the colour, if the omelette is browning too fast, turn the heat down a bit.

Once the top is set enough to flip, flip the omelette and continue cooking the other side just for 15-20 seconds just to cook it through.

Serve with hot jasmine rice and sriracha hot sauce!

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