This is my vegetarian version of a Thai Omelette – Kai Jeow. Its quick and easy, plus it’s a great light supper or flavourful brunch.
Kai Jeow – Thai Omelet
Kai Jeow is a simple and very popular Thai street food.
It is typically made with fish sauce, so if you eat fish, then substitute it for the soy sauce for a more traditional version. It’s also often made with pork, but as a veggie, I’ve made mine a vegetarian Thai omelette.
I love the aromatic flavours of Thai food. From a pad Thai to a Thai noodles, the fragrant smells of lemongrass, coriander (cilantro) and lime always make the dishes sing and elevate simple ingredients to something really special.
Thai street food is equally delicious, like in this simple Thai omelet.
It’s quick and easy to make, using mainly store-cupboard ingredients.
It’s as 5-ingredient meal, though I also like to add chopped cilantro/coriander and sriracha hot sauce. You can have it by itself as a light dinner or as a brunch, or as a side dish.
Kai Jeow Thai Omelette can be eaten on it’s own, or you could add it to jasmine rice or noodles for a more filling meal.
I like mine with loads of coriander (cilantro) and liberally doused with sriracha sauce – a Thai hot sauce, as well as an extra drizzle of soy sauce.
Thai-style Vegetarian Omelette (Kai Jeow)
- 1 tsp olive oil
- 2 eggs
- 1 spring onion (scallion) thinly sliced
- ½ tsp soy sauce
- salt and pepper
- sriracha hot sauce (optional)
- fresh coriander (cilantro)
- Heat the oil in a frying pan or wok until very hot.
- Beat the eggs, chopped spring onion, soy sauce, salt and pepper.
- Pour into the hot pan. Cook for 1-2 minutes until lightly browned, flip and cook for a further 1-2 minutes on the other side.
- Serve immediately, drizzled with sriracha sauce to taste.