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Thai Minced Pork Omelette (Kai Jeow)

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Thai minced pork omelette or kai jeow is such a quick and easy comfort food easily made in your kitchen. This egg recipe is full of flavor, with umami-rich fish sauce and the savory depth of oyster sauce. It’s a foolproof favorite, perfect for those who are new to Thai cooking!

Thai minced pork omelette served on a banana leaf with lime and chili sauce.

What is Thai minced pork omelette

Thai minced pork omelette, also known as ‘gai jiao moo sab’ in Thai, is a fluffy egg omelette filled with savory minced pork and seasoned to perfection. It’s a staple in Thai cuisine, beloved for its simplicity.


Made with simple ingredients, this recipe is the perfect choice for a protein-packed breakfast or a quick dinner with rice.

Thai omelette vs western omelette

What makes a Thai omelet so irresistibly different from the Western versions?

Close-up of Thai ground pork omelette with wooden spoon.

No butter, just oil: Thai omelets swap butter for oil, and not just a drizzle! Thai eggs are not just fried; they’re practically deep-fried, coming out with the crispiest edges and the softest, most tender middle you’ve ever tasted. They’re worth every calorie, trust me.

Unique ingredients: Western omelets often play it safe with veggies and cheese, but this Thai pork omelet is so savory and full of seasonings. Living in Belgium, I never saw eggs and pork together on a menu.

Thai seasonings: Forget just salt and pepper, Thai egg recipes are full of flavor with fish sauce, soy sauce, and oyster sauce. So good!

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Top-view of ingredients for Thai omelette: minced pork, oyster sauce, fish sauce, garlic, eggs, and oil.
  • Pork – The key ingredient of this ground pork omelette recipe, adding richness and transforming a simple beaten egg into a hearty meal.
  • Oyster sauce – Adds a depth of flavor and brings out the best in the pork and eggs.
  • Fish sauce – A staple in Thai kitchens, fish sauce adds salty and savory notes. Both sauces can be sourced at Asian grocery stores.
  • Garlic – Infuses the omelet with a pungent taste and aroma.
  • Eggs I usually opt for two eggs per person.
  • Oil – Opt for a neutral oil with high smoke point, like vegetable oil or sunflower oil.

Cooking instructions

Beaten egg mixture for Thai pork omelet in a mixing bowl, ready for cooking.

1. In a large bowl, mix together the eggs, fish sauce, oyster sauce, and ground pork until well combined.

Golden fried garlic sizzling in a pan.

2. Pour enough oil into a wok or skillet to coat the bottom and place it over medium heat. Once the oil is hot, toss in the chopped garlic, pay attention, it’ll turn golden brown in seconds.

Flipping a Thai omlette in a skillet.

3. At this point, pour the egg mixture into the center of the pan. Let it cook undisturbed for about 30 seconds or until one side is set, then carefully flip the omelette over to cook the other side until both are nicely browned, and the pork is cooked through.

Draining excess oil from a freshly cooked Thai pork omelette in a pan.

4. After cooking, let the omelette rest on a spatula over the pan for a moment to allow any excess oil to drip off. Gently press the omelette against the side of the pan to squeeze out any remaining oil before serving.

Kitchen tools

  • Mixing bowl for beating the egg
  • Cutting board and chef’s knife
  • Measuring spoons and cups
  • Large wok pan with spatula

kai jeow moo sab Recipe variations

Thai omelettes are incredibly versatile, feel free to customize this recipe or try some of my other variations:

Thai cha-om omelette: A staple in Thailand is acacia leaves, cha-om. It’s a unique Thai vegetable that imparts a distinct, slightly bitter flavor – it’s a local favorite in Isan, the Northeast of Thailand.

Quick fish sauce mix: Whenever I’m short on time, I simply beat eggs with a splash of fish sauce for a quick meal.

Vegetable options: Throw in some vegetable like green onions, bell peppers, shallots, or onions.

Protein options: Minced pork can be substituted with shrimp, chicken, or your choice of protein. Simply adjust the cooking time accordingly.

Spice it up: For those who love a bit of heat, adding chopped chilies is the answer.

Holy basil: One of my favorite combinations is holy basil, a must-try!

How to serve Thai pork omelet

Serve with steamed jasmine rice. Consider serving with a fresh salad like som tum Thai (papaya salad), fresh vegetables, and a spicy condiment such as prik nam pla.

A bite taken from a crispy Thai minced pork omelette, revealing the fluffy texture.

Don’t forget a sprinkle of fresh cilantro or sliced green onions, and add a lime wedge on the side.

How to store and reheat kai jeaw

Let your kai jeaw leftovers cool to room temperature and transfer them to an airtight container. Store it in the refrigerator or up to two days.

Reheating instructions: Warm in a pan over medium heat until it’s heated through.

More Thai egg recipes you’ll love

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Thai Minced Pork Omelette (Kai Jeow) ไข่เจียวหมูสับ

Thai minced pork omelette served on a banana leaf with lime and chili sauce.
This classic Thai minced pork omelette is perfect for a quick meal with rice.
Praew
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Cuisine Thai
Course Main Course
Serving Size 1

Ingredients

  • oil to coat the bottom of your pan
  • 1 clove garlic minced
  • 2 eggs
  • 3.5 ounces pork minced
  • 1 tablespoon oyster sauce
  • 0.5 tablespoons fish sauce

Instructions

  • In a large bowl, mix together the eggs, fish sauce, oyster sauce, and ground pork until well combined.
  • Pour enough oil into a wok or skillet to coat the bottom and place it over medium heat. Once the oil is hot, toss in the chopped garlic, pay attention, it'll turn golden brown in seconds.
  • At this point, pour the egg mixture into the center of the pan. Let it cook undisturbed for about 30 seconds or until one side is set, then carefully flip the omelette over to cook the other side until both are nicely browned, and the pork is cooked through.
  • After cooking, let the omelette rest on a spatula over the pan for a moment to allow any excess oil to drip off. Gently press the omelette against the side of the pan to squeeze out any remaining oil before serving.

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Serve with steamed jasmine rice. Consider serving with a fresh salad like som tum Thai (papaya salad) and a spicy sauce like prik nam pla. Don't forget a sprinkle of fresh cilantro or sliced green onions, and add a lime wedge on the side.

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