Thai Omelet with Shrimp and Rice
A fluffy Thai omelet (Kai Jeow) served over rice with shrimp and a flavorful fish sauce-lime dressing. A satisfying and nut-free breakfast.
10m prep + 10m cook2 servings
Contains eggContains wheatContains soyContains shellfishContains fishNUTS-free
420 cal|28g protein|35g carbs|20g fat|1g fiber
Ingredients
- 3 large Eggs
- 0.5 cup Cooked Shrimp
- 1 tablespoon Fish Sauce
- 1 tablespoon Lime Juice
- 1 tablespoon Green Onions
- 0.5 teaspoon Soy Sauce
- 2 tablespoons Vegetable Oil
- 2 cups Cooked Rice
Instructions
- 1In a bowl, whisk the eggs with fish sauce, green onions, and soy sauce.
- 2Heat vegetable oil in a non-stick pan over medium-high heat.
- 3Pour the egg mixture into the hot pan and cook until golden brown and crispy on the edges.
- 4Flip the omelet and cook for another minute.
- 5Serve the omelet over cooked rice and top with cooked shrimp. Drizzle with lime juice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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