Khai jeow (Thai omelette) with rice
A puffy, crisp-edged omelette seasoned with fish sauce and lime, served over hot rice with sweet chilli sauce.
- Time15 min
- LevelEasy
- Costabout £1.82 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cook the rice in boiling water for 12 minutes, then drain and keep warm.
12 min - 2
Beat the eggs with the fish sauce, tamari and spring onion for a full minute until frothy.
- 3
Heat the oil in a wok until very hot. Pour the eggs in from a height so they puff up.
- 4
Cook for 1 minute until the base is golden and crisp. Flip and cook for 30 seconds more.
1 min 30 s - 5
Lift out onto kitchen paper to drain for a moment.
- 6
Serve over the rice with cucumber slices and lime wedges.
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.