Thai Omelette (Kai Jeow) with Rice

Name: Thai Omelette (Kai Jeow) with Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 4 Eggs; 1 tablespoon Soy sauce (gluten-free); 1 teaspoon Lime juice; 1 stalk Green onions; 2 tablespoons Vegetable oil; 2 cups Cooked rice; 0 Fish sauce

A crispy and savory Thai omelette served over rice. This recipe avoids shellfish ingredients and focuses on simple, flavorful seasonings. Great for a quick and satisfying breakfast.

15m2 servings

Contains eggContains wheatContains soyContains fishSHELLFISH-free

350 cal|15g protein|30g carbs|20g fat|1g fiber

Ingredients

4 Eggs
1 tablespoon Soy sauce (gluten-free)
1 teaspoon Lime juice
1 stalk Green onions
2 tablespoons Vegetable oil
2 cups Cooked rice
0 Fish sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a medium bowl, whisk together the 4 eggs, 1 tablespoon of soy sauce (gluten-free), and 1 teaspoon of lime juice until well combined.
2Finely chop the 1 stalk of green onions.
3Add the chopped green onions to the egg mixture and whisk briefly to combine.
4Heat the 2 tablespoons of vegetable oil in a 25.4 cm non-stick skillet over medium-high heat, which is about 190°C. The oil is ready when it shimmers.
5Carefully pour the egg mixture into the hot oil. Cook for 3 to 5 minutes, or until the bottom is golden brown and crispy. You can gently lift an edge to check.
6Using a spatula, carefully flip the omelette over. Cook for another 1 minute, or until the omelette is cooked through and no longer liquid.
7Slide the cooked omelette onto a plate. Serve immediately over the 2 cups of cooked rice.

Substitutions

Fish sauce → Omitted

Shellfish allergy

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.