Thai Pork Omelette (Kai Jeow Moo Sab) – Whole30 and Paleo friendly. A simple but flavor packed dish that comes together in minutes. This is also a popular Thai street food dish and is a staple in many Thai homes.
One of the very first things I learned how to cook was this Thai [Pork] Omelette. I was probably around 6 or 7 when my dad taught me how, and it’s a dish I turn to when I don’t feel like cooking or when I miss home. It immediately brings me back to my childhood and I think many Thai (and Lao) kids can relate.
It’s so stupid easy, but once you make it, it’ll be a staple in your house! It’s packed with flavor and doesn’t require a lot of ingredients. So much umami.
The basis of a Thai omelette is eggs and fish sauce. Seriously, that’s it. Growing up, my dad would make it a complete meal by adding different things into the mixture. He loved his with tomatoes and onions, but I loved mine with minced pork, green onions and a dash of white pepper.
It’s always served with a warm plate of rice (my cauliflower fried rice would go great with this too) and can be eaten at any time of the day. This was an after school staple for my brother and me as kids. Literally the only thing my parents trusted me to make on my own. We won’t talk about all the other kitchen disasters I had growing up.
This Thai Pork Omelette comes together in minutes. You don’t want to make a big batch because you won’t get the results I want you to get. You want crispy edges with a soft and fluffy center. This is what sets the Thai omelette apart from it’s French counterpart. It’s essentially a deep fried omelette, but we ain’t deep frying over here. Y’all know how I feel about that.
You’re really just going to be using about 2-3 tablespoons of cooking fat. This process is quick so you can quickly make a bunch for people. What’s great about this is that you can customize it to your liking. Layout a bunch of different toppings, give everyone two eggs, some fish sauce and they can create their own Thai omelette. I hope you all enjoy this childhood favorite of mine!
Thai Pork Omelette (Kai Jeow Moo Sab)
In a bowl, whisk the two eggs until well combined.
Beat eggs until it’s fairly frothy and the minced pork is broken up.
Once the oil is really hot (like almost smoking), pour in the eggs and make sure it is covering the whole pan.
Gently push cooked portion of the eggs into the center and move skillet to allow the raw eggs to touch the pan.
After about a minute and half, flip the omelette and cook for an additional minute and a half.
Serve over cauliflower rice or regular white rice.
Pin this recipe for later!