← Nouns Cooking · Thai

Ingredients

• 4 Eggs
• 2 tsp fish sauce (or light soy sauce)
• 1 tsp lime juice or water (optional)
• 125 ml neutral oil
• 300 g jasmine rice, cooked, to serve (optional)
• 2 tbsp Sriracha (optional)

Method

1. Beat 2 eggs with half the fish sauce and lime juice for 30 seconds, until very frothy.
2. Heat half the oil in a wok over high heat until it shimmers and just starts to smoke.
3. Pour the eggs in from a little height; they should puff and sizzle dramatically. Cook for 30 seconds, pushing the puffy edges towards the centre.
4. Flip the omelette and cook for 30 seconds more, until golden and crisp on both sides. Drain on paper towel and repeat with the remaining eggs and oil.
5. Serve right away on hot rice with sriracha.

Tips

• The oil must be very hot, so keep your face back when the eggs go in. The used oil can be strained and reused for stir-frying.
• Mix in a little minced pork, chopped onion or tomato for kai jeow moo sap.
• If you use soy sauce instead of fish sauce, choose tamari to keep it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Rachel Cooks Thai Marion's Kitchen Thai Caliente