Thai
Kai Jeow Moo Sap
A Thai minced pork omelet fried in very hot oil until the edges puff and turn deeply golden. It is soft and savory inside, crisp outside, and best served immediately over hot jasmine rice with prik nam pla.
Ingredients
- Eggs4 large
- Minced pork120g
- Fish sauce1 1/2 tbsp
- Light soy sauce1 tsp
- White pepper1/4 tsp
- Neutral oil, for frying1 1/2 cups
- Cooked jasmine rice2 cups
- Prik nam pla, for serving2 tbsp
- Cucumber slices, for serving1/2 cup
Method
- Crack the eggs into a bowl and add the minced pork, fish sauce, light soy sauce, and white pepper.
- Beat vigorously with a fork or whisk for 1 to 2 minutes until the pork is evenly broken up and the eggs look foamy.
- Heat the oil in a wok or small deep pan over medium-high heat until very hot, about 180°C, or until a drop of egg sizzles and puffs immediately.
- Pour the egg mixture into the center of the hot oil in one motion from a little height so it spreads and bubbles.
- Fry without stirring for 1 to 2 minutes, spooning hot oil over the top, until the underside is crisp and deep golden.
- Flip the omelet carefully and fry for another 1 to 2 minutes until the pork is cooked through and the second side is golden.
- Lift the omelet out with a slotted spatula and drain briefly on a rack or paper towel.
- Serve immediately over hot jasmine rice with prik nam pla and cucumber slices on the side.
Common questions
Can I substitute the minced pork in kai jeow moo sap with another protein?
Yes. Minced chicken, turkey, or finely chopped shrimp work well. Keep the amount similar and beat it into the eggs so it disperses evenly. Very lean meats may need a little extra oil for a crisp, juicy omelet.
How long should I cook kai jeow moo sap so the egg is set and the pork is cooked through?
After frying in very hot oil, the first side usually takes 1 to 2 minutes and the second side another 1 to 2 minutes. The omelet should be deeply golden outside and the pork should no longer look pink.
What are the most common mistakes when making Thai pork omelet?
The biggest mistakes are using oil that is not hot enough, which makes the omelet greasy, and not beating the pork into the eggs well, which leaves clumps. Also avoid stirring once it hits the oil, or it won’t puff and crisp.
Can I store leftover kai jeow moo sap, and how should I reheat it?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot skillet or air fryer to bring back some crispness. The texture softens after chilling, so it is best eaten fresh.
What should I serve with kai jeow moo sap besides rice and prik nam pla?
Hot jasmine rice is the classic base, but it also goes well with a simple soup, sautéed greens, or fresh herbs. Cucumber slices are important for balance, and extra prik nam pla adds salt, heat, and brightness.