Thai minced pork omelette recipe or kai jeow moo sab is such a quick and easy comfort food easily made in your kitchen. This beaten 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 prik nam pla.

This omelet with pork is one of my go-to Thai breakfasts! It pairs perfectly with a portion of steamed jasmine rice or Thai sticky rice.

If you love Thai eggs as much as I do, make sure to bookmark my recipes for Thai soft-boiled egg and Thai fried egg for later!

What is Thai minced pork omelette

Thai minced pork omelette, also known as kai jeow 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, popular for breakfast and lunch.

The Thai name for this recipe is kai jeow moo sab. In Thai, kai jeow or kai jiew translates to omelette, and moo sab or moo sap refers to ground pork. So, kai jeow moo sab means omelette with ground pork.

This authentic Thai omelette recipe is made with simple ingredients. It’s the perfect choice for a protein-packed breakfast, a quick dinner with rice, or a tasty street food option at home.

Thai omelette vs Western omelette

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

Thai ground pork omelette, or kai jeow moo sab, 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 just vegetables 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 delicious!

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.

Pork – Ground pork is the key ingredient of this ground pork omelette recipe, adding richness and transforming a simple beaten egg into a hearty meal.
Oyster sauce – Oyster sauce adds a rich, salty and slightly sweet flavor that brings out the best in the minced pork and eggs.
Fish sauce – Fish sauce is a staple in Thai kitchens, adding saltiness and umami to our dishes.
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, canola oil, or sunflower oil.

How to make Thai pork omelet

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

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

Step 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.

Step 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.

Step 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 your fried omelette against the side of the pan to squeeze out any remaining oil before serving.

Kitchenware

Measuring spoons and cups
Cutting board and a sharp knife
Mixing bowl (for beating the egg)
Large wok pan or skillet
Spatula or stirring spoon

Thai pork omelette recipe variations

This Thai omelette recipe with minced pork is incredibly versatile; feel free to customize it to your taste, or try one of my other omelette recipes:

Thai cha-om omelette: A popular ingredient in Thailand is acacia leaves, also known as cha-om. It’s a unique Thai vegetable that imparts a distinct, slightly bitter flavor – Thai scrambled eggs with cha om is a local favorite in the Isan cuisine, in the northeast of Thailand.

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

Vegetable options: Feel free to add some vegetables like such as green onions, bell peppers, shallots, onions, spinach, tomatoes, mushrooms, or zucchini. These vegetables mix well with beaten eggs!

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

Spice it up: For a spicy omelette, you can add some chopped fresh chilies while cooking.

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

How to serve kai jiew

This Thai omelet is typically served with freshly steamed jasmine rice. It’s also often combined with other Thai food side-dishes like a fresh salad such as som tum Thai (papaya salad), fresh vegetables, and prik nam pla – a spicy Thai table condiment.

Before serving, you can add a sprinkle of freshly chopped cilantro or sliced green onions, a lime wedge, and some white pepper if desired.

How to store and reheat kai jeaw

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

Authentic Thai egg recipes

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