Kai Jeow Moo Sab (Thai Pork Omelette)
Crispy-edged Thai omelette stuffed with seasoned ground pork, served over jasmine rice. A street-food classic that's spicy, savory, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- ½ lb ground pork
- 4 whole large eggs
- 1 cup jasmine rice, cooked
- 2 cloves garlic, minced
- 1 whole Thai bird's-eye chili, sliced thin (or 0.5 tsp chili flakes)
- 1 tbsp fish sauce
- ¼ cup fresh cilantro and Thai basil (or parsley), chopped, divided
- 3 tbsp vegetable oil
Instructions
- 1
Heat 1 tbsp oil in a 10-inch skillet over medium-high until shimmering, ~45 seconds.
- 2
Add minced garlic and sliced chili. Cook 30 seconds until fragrant.
- 3
Add ground pork, breaking up with a spoon. Cook until no pink remains, ~5 minutes.
- 4
Stir in fish sauce and half the herbs. Transfer to a small bowl.
- 5
Wipe skillet clean. Heat 1.5 tbsp oil over medium-high until it shimmers.
- 6
Crack 2 eggs into a bowl, whisk well, and pour into the hot skillet.
- 7
Tilt pan to spread eggs thin. When edges start to curl and set, ~2 minutes, spoon half the pork down the center.
- 8
Fold omelette in half. Slide onto a plate. Repeat with remaining 2 eggs and pork.
- 9
Divide cooked rice between two plates. Top each with one omelette.
- 10
Garnish with remaining fresh herbs. Serve immediately with lime wedge if desired.
Tools you’ll need
- 10-inch non-stick or cast-iron skillet
- small mixing bowl
- spoon
- whisk
- two dinner plates
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