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Recipe details
Khai jiao
A quick Thai-style puffed scrambled omelette fried in hot oil and served with jasmine rice, Sriracha, and spring onions.
≈ 702 kcal/100 g · ≈ 996 kcal/serving
25 minEasyThai
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
free-range eggs2 pcs
fish sauce2.5 ml
neutral cooking oil120 ml
cooked jasmine rice150 g
Sriracha sauce10 ml
spring onion, thinly sliced15 g
Cookware and utensils
fork
wok or small saucepan
mixing bowl
slotted spatula
kitchen paper
serving bowl
Directions
01
Crack the eggs into a bowl.
Products
free-range eggs — 2 pcs
Action
crack
Time
1 min
Temperature
no heat
02
Beat the eggs and fish sauce with a fork using deep circular motions to aerate the mixture.
Products
free-range eggs — 2 pcs; fish sauce — 2.5 ml
Action
beat
Time
2 min
Temperature
no heat
03
Heat the oil in a wok or small saucepan until extremely hot.
Products
neutral cooking oil — 120 ml
Action
heat
Time
5 min
Temperature
about 190°C (375°F)
04
Test the oil with a small drop of egg mixture
Products
free-range eggs — 2 pcs
Action
test
Time
1 min
Temperature
about 190°C (375°F)
05
proceed when it immediately puffs and spins on the surface
Products
free-range eggs — 2 pcs
Action
test
Time
1 min
Temperature
about 190°C (375°F)
06
Aerate the remaining egg mixture with the fork.
Products
free-range eggs — 2 pcs
Action
aerate
Time
1 min
Temperature
no heat
07
Pour the egg mixture into the hot oil and let it puff.
