Thai Pork Omelette Recipe (Kai Jeow Moo Sab)
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Easy Thai pork omelette with crispy edges, a soft fluffy inside, and tons of flavor from just a few simple ingredients.
What is kai jeow moo sab?
Kai jeow moo sab is a Thai omelette with minced pork and simple seasonings like fish sauce and oyster sauce. It’s a very common everyday dish in Thailand, often eaten for breakfast or a quick lunch with rice, or as a side dish with other Thai dishes.
What makes this omelet different
If you’ve only had Western omelettes before, this one will feel very different.
✔ Cooked in oil, not butter: Just like when making a Thai fried egg, Thai omelettes are fried in hot oil, not gently cooked. That’s what gives you those crispy, slightly bubbly edges while the inside stays soft.
✔ More than just eggs: We usually add things like minced pork, vegetables (think of cha-om omelette), and seasonings. It’s much more savory than Western versions.
✔ Stronger seasoning: Thai omelettes are seasoned properly. We don’t rely on salt and pepper; fish sauce does most of the work.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or regular supermarkets. Head to the recipe card at the bottom of this post for the exact measurements.
- Ground pork: Meat with a bit of fat works best for flavor and texture. You can swap pork for ground chicken or beef.
- Eggs: I usually use 2 eggs per person.
- Fish sauce: Salty and full of umami. I recommend using Megachef.
- Oyster sauce: Adds a slightly sweet, deeper flavor that rounds everything out.
- Garlic: Just a small amount, but it makes a big difference.
- Oil: Use a neutral oil with a high smoke point. Don’t be shy here, you want enough oil to almost shallow-fry the omelette. That’s what gives you those crispy edges.
Tip: Add freshly chopped chilies for some spice.
How to make Thai minced pork omelette
1: Mix everything. In a bowl, combine the eggs, ground pork, fish sauce, oyster sauce, and garlic. Mix well until fully combined.
2: Heat the oil. Add enough oil to a round-bottomed wok or pan to coat the bottom generously. Heat over high heat until hot.
3: Fry the omelette. Pour the egg mixture into the center of the pan. Let it cook without moving it for about 30 seconds so it can set and puff up slightly.
4: Flip and finish cooking. Flip the omelette and cook the other side until golden and the pork is fully cooked through.
5: Drain excess oil.
Lift the omelette and let excess oil drip off before serving.
How it’s served in Thailand
For a meal on its own, this omelette is almost always served with freshly steamed jasmine rice. It’s simple, but that’s the whole point.
I usually add:
If you want a bit more flavor, a squeeze of lime and a pinch of white pepper works really well.
How to store & reheat leftovers
Let the omelette cool, then store in an airtight container in the fridge for up to 2 days.
Reheat in a pan over medium heat so the edges crisp up again. The microwave works, but it softens the texture.
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Thai Pork Omelette Recipe (Kai Jeow Moo Sab)
Equipment
- Knife & cutting board
- Mixing bowl
- Round-bottomed wok or pan
- spatula
Ingredients
- oil, as needed for shallow frying (enough to coat the pan generously)
- 1 clove garlic, minced
- 2 large eggs
- 100 g ground pork, use pork with a bit of fat for best flavor
- 1 tbsp oyster sauce
- ½ tbsp fish sauce
Instructions
- Mix everything. In a bowl, whisk the eggs with fish sauce and oyster sauce. Add the ground pork and garlic, then mix until well combined.
- Heat the oil. Add enough oil to a wok or pan to coat the bottom generously. Heat over medium-high until hot and shimmering.
- Cook the omelette. Pour the mixture into the center of the pan. Let it cook undisturbed for about 30 seconds so it sets and puffs slightly.
- Flip and finish. Flip the omelette and cook the other side until golden brown and the pork is fully cooked through.
- Drain and serve. Lift the omelette and let excess oil drip off. Serve hot with rice and a dipping sauce.
Notes
- Use the nutrition card in this recipe as a guideline.
Yes I did make n cook this recipe I like it so simple and fast recipe nice good n tasty
Thank you for trying the recipe and leaving a comment!
Now this is the second time I making n cook this recipe my boss like it yes cause soo simple easyn fast cooking nice n goid👍👍👍❤️❤️❤️
Thank you Agnes, I’m really glad you like the omelette.