Kai Jiew (Crispy Fried Thai Omelet)

By Sherry Rujikarn

Published June 12, 2025

Kai Jiew (Crispy Fried Thai Omelet)
Armando Rafael for The New York Times. Food Stylist: Brett Regot.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4(24)
Comments
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This classic Thai omelet — with just enough fish sauce and sugar to enhance its pure eggy flavor — is equally friendly to home cooks, serving as a staple in dorm rooms and home kitchens alike. Unlike its French cousin, cooked softly in butter, kai jiew is cooked through in a generous amount of oil, making it delicately crispy on the outside and fluffy on the inside. Beaten with cornstarch and poured into a hot pan, the eggs puff and sizzle as they cook. Serve this as is over a pile of fragrant jasmine rice or alongside curries or stir fries.

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Ingredients

Yield:2 servings
  • 2teaspoons cornstarch
  • 1teaspoon fish sauce
  • Pinch of sugar
  • 2large eggs
  • ⅔cup canola or vegetable oil
  • Cooked jasmine rice, (optional) for serving
  • Sriracha and chopped cilantro (both optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

410 calories; 29 grams fat; 3 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 9 grams protein; 312 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a liquid measuring cup, stir together 1 tablespoon water with the cornstarch, fish sauce and sugar until smooth. Add the eggs and beat until well combined.

  2. Step 2

    In a wok or 2-quart pot, heat the oil on medium-high until hot and you start to see a wisp of smoke. From 10 to 12 inches above the oil, carefully drizzle the egg mixture into the hot oil in the middle of the pan. (It will bubble and steam.)

  3. Step 3

    Cook until the bottom is golden brown, about 1 minute. Using a wide, heatproof spatula, turn the omelet over and cook until the bottom is golden brown, another 1 to 2 minutes.

  4. Step 4

    Transfer to a large paper towel-lined plate. Serve hot or warm over jasmine rice. Top with Sriracha and cilantro, if desired.

Ratings

4 out of 5
24 user ratings
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Comments

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Nathan

Comes out like a funnel cake. Cool concept but unfortunately no one in my family found it tasty.

Nathan

This comes out sort of like a funnel cake. Just so y'all know what you're getting into. It's pretty cool and tasty.

Muzz

Yikes! Sounds tasty, but I'm guessing 2/3 C oil--nearly 11 Tablespoons--to cook 2 eggs will deter most of us from trying it!

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