Kai jeow Thai omelette with rice

Name: Kai jeow Thai omelette with rice
Total time: 15 min
Cuisine: Thai
Ingredients: 4 eggs; 1 tbsp gluten free fish sauce; 1 tbsp lime juice; 2 spring onions, sliced; 3 tbsp olive oil; 200g jasmine rice, cooked; 2 tbsp sweet chilli sauce, gluten free; 1 cucumber, sliced

A puffy, crisp edged omelette with gluten free fish sauce and lime, served over hot rice. Ready in ten minutes.

Time15 min
LevelEasy
Costabout £2.25 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

2 servings

Ingredients

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4eggs
1 tbspgluten free fish sauce
1 tbsplime juice
2spring onionssliced
3 tbspolive oil
200 gjasmine ricecooked
2 tbspsweet chilli saucegluten free
1cucumbersliced

Method

1
Beat the eggs with the gluten free fish sauce, lime juice and spring onion for 1 minute.
2
Heat the oil in a wok or small frying pan until it is very hot and shimmering.
1 min
3
Pour in the eggs. They should puff and bubble at once. Cook for 1 minute, then flip and cook for 1 minute more.
2 min
4
Slide onto the hot rice.
5
Serve with sweet chilli sauce and sliced cucumber.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.