This Thai Omelet recipe is a great vegetarian version of Thailand’s popular Kai Jeow street food. Ready in just 5 minutes with a few simple ingredients, it makes a great breakfast, lunch or light dinner.
Thai Omelet is a simple and very popular Thai street food.
It's is a one of a kind street food in which eggs are fried up like a pancake that has seasonings whipped up inside the egg.
Traditionally, Kai Jeow can be made with meat such as minced pork, but this recipe makes it easy for vegetarians to enjoy.
It is typically made with fish sauce, so if you eat fish, then substitute it for the soy sauce for a more traditional version. I love how the soy sauce gives just as good a umami flavor though.
It's quick and easy to make, using mainly store-cupboard ingredients.
It's a 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.
Make it a more filling meal with a side of rice or veg.
This recipe was originally posted on October 16 2015 and republished October 9 2020 with new text, images and video.
Vegetarian Thai food
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. You can't go wrong with a veggie Thai Green Curry.
Thai street food is equally delicious, like in this simple Thai omelet.
Why You'll Love This Recipe
It's an ethnic dish you can make from scratch with simple ingredients.
Ready in just 5 minutes.
Soy sauce easily replaces the traditional fish sauce to make it vegetarian friendly.
Delicious with a drizzle of Sriracha sauce for a spicy kick.
Perfect any time of day.
Tasty cold for a picnic.
Ingredients & Tools
Oil - This is to cook the omlet in, so use light spray oil for fewer calories, or whatever cooking oil you have on hand in the kitchen. As street food, Kai Jeow is often deep fried, but this is a healthier skillet version with less oil.
Eggs - I always opt for large free-range organic eggs, but use whichever you prefer. If using small eggs, then use 3 for a large omelette.
Scallions - Aka spring onion. This is always included in the traditional Kai Jeow Thai Omelet.
Soy sauce - Fish sauce is traditionally used in Thai Omelet, but vegetarians can swap it to soy sauce. If gluten-free, go for tamari.
Salt and pepper - I use a little kosher salt and freshly ground black pepper.
To Garnish (optional):
Sriracha hot sauce - Because the classic Thai condiment is perfect on this Kai Jeow Omelette!
Fresh cilantro - Aka coriander. It brightens up the dish with a fresh taste. Totally optional though.
To Serve On The Side (optional):
Rice - For a heartier meal, you can pair this omelet with a scoop of rice. I love it with Thai Jasmine Rice.
Salad or veg - If you want a lighter meal, then try it with a fresh green salad, or some steamed vegetables.
The only kitchen equipment that you need for this omelette is a bowl, whisk (or fork), frying pan or skillet and a flipper.
Step By Step Tutorial
This is a seriously QUICK dish. You only need 5 minutes. Just blend the ingredients, fry for a few minutes and presto - you have a Thai-style omelet to tuck into.
Follow these step by step photos for the perfect kai jeow. Then, scroll down to the recipe card at the bottom of the post for the full ingredients list and method.
Heat the oil in a frying pan or wok until very hot.
Beat the eggs well, then mix in the 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
Make sure you whip the eggs really well before cooking. The fluffier the eggs, the better the fluffy pancake texture will hold.
Have the heat on your pan hot in order to "fry" the eggs so it will create fluffy air pockets.
A non-stick pan, wok or well-seasoned cast iron pan will work best to make this vegetarian Thai street food.
Serve with a heaping side of brown or white rice or even Turmeric Rice.
For a low carb meal, serve with this Easy Cabbage Salad.
To add some extra protein, whisk in your favorite Vegan Ground Beef.
Serve it with noodles.
Set the Kai Jeow on top of this Vegan Pad Thai.
Whip the eggs up with crab or even imitation crab for a Thai seafood omelet.
Whisk in curry powder into the eggs.
Top with fresh cilantro.
Use duck eggs for a unique Thai Omelette twist.
Make it vegan: Use a vegan egg replacer that can be found in most health food stores.
Make it gluten-free: To make this recipe gluten free, make sure you are using a gluten free soy sauce such as Tamari.
Storage and Freezing
Freezing: It is not recommended that you freeze a cooked Thai omelet as the texture will change and become mushy and watery.
Storage: Since Thai Omelet is served hot, it is best eaten immediately.
Can this recipe be made ahead of time? You can whip the eggs with all of the seasonings and add-ins ahead of time, but it cannot be cooked ahead of time before serving.
Is This a Traditional Thai Street Food Recipe? This recipe is a fun variation on a Thai omelet. Traditionally it's is made in a very large wok and shallow fried in vegetable oil. To make things healthier, this recipe uses a small amount of oil and is made with vegetarians in mind.
What is Street Food In Thailand? Thailand street is a combination of meals and snacks served by many different vendors on the street. It offers a true taste of what Thai food has to offer.
Is Thai Street Food Expensive? Depending on your currency, Thai food can be inexpensive depending on what you choose. We like to make our own Thai street food from scratch at home, like this Thai-style omelet.
Get the recipe
Check out the Veggie Desserts + Cakes cookbook on Amazon
Thai Omelet (Kai Jeow)
- 1 teaspoon olive oil
- 2 eggs
- 1 scallion (spring onion) thinly sliced
- ½ teaspoon soy sauce
- salt and pepper
- sriracha hot sauce (optional)
- cilantro (coriander)
- 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.
Serving SuggestionsServe with a heaping side of noddles, rice or even Turmeric Rice For a low carb meal, serve with this Easy Cabbage Salad Set the Kai Jeow on top of this Vegan Pad Thai.
VariationsWhisk in curry powder into the eggs. Top with fresh cilantro. Use duck eggs for a unique Kai Jeow twist.
Special dietsMake it vegan: Use a vegan egg replacer that can be found in most health food stores. Make it gluten-free: To make this recipe gluten free, make sure you are using a gluten free soy sauce such as Tamari.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.