Crispy Pork Omelette (Kai Jeow Moo Sab)
A pillowy-crispy Thai omelette folded around seasoned ground pork, finished with a sweet-salty-spicy drizzle. Ready in under 25 minutes and screams when you flip it.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 26g
Ingredients
- 8 oz ground pork
- 1 tbsp fish sauce
- ½ tbsp lime juice
- ¼ tsp dried red chili flakes
- 4 large eggs
- 2 whole, sliced scallions
- 3 tbsp Thai sweet chili sauce
- 3 tbsp neutral cooking oil
Instructions
- 1
Brown ground pork in a large skillet over medium-high heat, breaking it apart with a spoon, for 5 minutes until no pink remains.
- 2
Add fish sauce, lime juice, and chili flakes to the pork. Toss and cook 1 minute, then transfer to a plate.
- 3
Crack eggs into a bowl, whisk until smooth, and season lightly with salt and pepper.
- 4
Add 1.5 tbsp oil to the skillet, heat until shimmering, then pour in the egg mixture and let it set 30 seconds.
- 5
When the bottom is golden and set but the top is still slightly wet, slide the omelette onto a plate, spread pork down the center, fold in half, and drizzle with chili sauce and scallions.
- 6
Serve immediately with jasmine rice or lime wedges on the side.
Tools you’ll need
- large skillet (12-inch)
- mixing bowl
- whisk
- wooden spoon
- spatula
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