Kai Jeow (Puffy Thai Omelet) over Jasmine Rice

The Thai breakfast-anytime staple: eggs beaten with fish sauce and poured into very hot oil so they puff into a golden, crisp-edged, custardy omelet. Over rice with sriracha, it's pure comfort.

Ingredients

• 8 eggs
• 1 tbsp fish sauce
• a squeeze of lime
• 2 green onions, sliced
• a handful of cilantro
• 1 cucumber, sliced
• 1¼ cups jasmine rice

From your pantry: oil for frying, sriracha, to serve.

Instructions

1. Cook the rice. For each omelet, beat 2 eggs with ¾ tsp fish sauce and a few drops of lime juice with a fork until very frothy, about 30 seconds.
2. Heat ½ inch of oil in a small wok or deep 8-inch skillet over medium-high until a drop of egg sizzles and puffs instantly.
3. Pour the eggs in from a little height in one go. They will billow up. Let them cook untouched until the underside is deep golden, about 1 minute, then flip with two spatulas and cook 20 seconds more.
4. Drain on paper towels and repeat with the rest of the eggs, adding some green onion to the eggs if you like.
5. Slide each omelet onto a mound of rice, scatter with green onions and cilantro and serve with cucumber and sriracha.

Tip: The hot oil is the whole trick: it makes the omelet puffy and crisp instead of flat. A teaspoon of cornstarch slurry or a few drops of lime in the eggs makes it extra fluffy.

Nutrition per serving

Good for

Adapted from Hot Thai Kitchen.

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