This is what I make when there's nothing in the fridge but eggs and leftover rice. In Thailand it's called khai jiao: a puffy omelette with crispy edges, on hot rice, with a big spoon of Yum Phrik on top.
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Thai Omelette
A puffy Thai omelette with crispy edges on fried leftover rice, topped with Yum Phrik. Brunch on the table in 15 minutes.
Time15 minServes1
Made with
The recipe
Thai Omelette
A puffy Thai omelette with crispy edges on fried leftover rice, topped with Yum Phrik. Brunch on the table in 15 minutes.
Serves
1
Prep5 min
Cook10 min
Total15 min
Ingredients
Omelette (per person)
Fried rice
To serve
Method
Fried rice
- Heat the oil in a wok, add the spring onions and cook for 1 minute.
- Add the rice and stir-fry gently over high heat for 3-4 minutes until it starts to crisp. Season with soy sauce and white pepper, then spoon onto plates.
Omelette
- Heat sunflower oil in the wok.
- Beat the egg with the fish sauce, soy sauce and white pepper.
- Gently pour the egg into the hot oil.
- Fry for 1-2 minutes. It will puff up and cook quickly.
To serve
- Top the fried rice with the omelette.
- Garnish with fresh herbs and Yum Phrik, with cucumber on the side.
Tips
Use the Yum Phrik oil to fry your rice for full flavour
Trouble & Spice crispy chilli oils
troubleandspice.nl/blogs/recipes/thai-omelette
