Recipes / Breakfast / Khao kai jeow, crispy omelet & rice

Khao kai jeow, crispy omelet & rice

Name: Khao kai jeow, crispy omelet & rice
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Thailand
Ingredients: 400 g cooked jasmine rice, warm; 3 eggs, large; 1.5 tbsp fish sauce; 0.5 shallot, very finely sliced; 4 tbsp neutral oil — you need enough for the edges to fry crisp; 1 pinch white pepper; 3 tbsp fresh cilantro and sliced green onion, to serve; 1 tbsp sriracha or chili sauce, to serve

Thailand's most beloved morning combination: a crispy, fish-sauce-fried omelet with shattered edges and a soft center, served over jasmine rice.

Published May 14, 2026 · 3 min read · Braffess Kitchen

Prep

5 min

Cook

10 min

Serves

Level

Easy

Khao kai jeow, crispy omelet & rice - Thailand breakfast recipe

Method

Beat the eggs well.

Crack the eggs into a bowl. Add the fish sauce, white pepper, and sliced shallot. Beat vigorously for 30 seconds — you want some air incorporated, which helps the omelet puff at the edges.

Heat the oil until very hot.

Heat the oil in a small wok or deep skillet over high heat until shimmering and just beginning to smoke. This step is non-negotiable — the oil must be very hot or the omelet will not crisp.

Note. Test with a tiny drop of egg. It should instantly sizzle and puff.

Fry the omelet.

Pour all the egg mixture into the hot oil at once. It will instantly puff and spit. Do not touch it for 30 seconds. Tilt the pan so the edges are submerged in oil and fry golden and crisp. When the edges are deeply golden and the centre is just barely set, fold the omelet over itself or leave flat.

Note. The edges should be lacy, crisp, and slightly charred. The centre can be slightly soft.

Serve over rice.

Place the crispy omelet over a mound of warm jasmine rice. Scatter cilantro and green onion over the top. Serve with chili sauce on the side.

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