Thai omelette, Kahy Jiao, is one of my favourite breakfast/lunch meals when I travel in Thailand. Normally this dish is served with chillied fish sauce but I decided to make it vegetarian…and it tastes even better! People who are not fans of fish sauce can enjoy it too.
I love traveling in the country side in Thailand. I am not a big city person so, like previous trips, I did the same this trip and went to a super quiet “locals only” beach called Cha-am and Nan Province which is surrounded by nature. After traveling 3 weeks in the Thai country side, I traveled back to Bangkok where I was overwhelmed by the variety of dishes for sale. I could not decide what to eat!!!!!
(↑ endless food vendors near BTS station, Thalat Plu, Bangkok)
After much walking in circles…I found a Thai omelette shop! Yay! My decision was made!!
They don’t cook with a lot of vegetables so I also bought a lettuce to go with my omelette. They are super simple AND very addictive. I made my recipe with lots more vegetable than the normal Thailand ones so it is healthier and tastier.
Thai Omelette (Khay Jiao) Recipe
(serves 2)
2 free range eggs – mixed
a handful of any kind of vegetables – I was away for 6 weeks so my vegetable garden was full of lovely fresh vegetables. I used kale, radish top and carrot – finely chopped
capsicum and spring onion goes well with this dish too.
a few exotic mushrooms ( I used oyster mushrooms) – sliced
4 tbsp rice bran oil or another neutral flavoured oil (do not use olive oil as it will add an olive oil fragrance)
pinch of salt
1 cup cooked rice – traditionally, jasmine rice is used but you can serve with any rice. I used sushi rice in the picture.
Dipping sauce
2 tbsp lemon juice
2 tbsp SAORI Tsuyu Sauce or SAORI Gluten Free Tsuyu Sauce
optional : coriander and chilli
NOTE: For non vegetarian option – you can add a small amount of minced pork/chicken or prawns
Recipe
1: saute vegetables and mushroom (if you are adding meat or prawn add it now) in 1 tbsp oil for few minutes. Add salt
2: take out the vegetable and mushroom and mix with eggs
3: heat up frying pan with 3 tbsp oil over high heat until oil is really hot (* you can put a drop of egg mixture and if it rises to the top, its hot enough)
4: pour the egg mixture into a frying pan all at once. Turn down to medium/high heat and cook until one side is brown
5: turn over then cook another 2 minutes.
6: serve half the omelette on rice with handful of coriander. Combine 1 tbsp lemon, 1 tbsp SAORI Tsuyu and some chopped up chilli per serving as a dipping sauce
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