Kai Yad Sai (Omelet with Pork Stuffing)

    35 mins

    This egg dish is probably a Thai version of a french-style omelet or something... I'm just guessing wildly. Whatever source the inspiration may have been, the result is very delicious.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    3 people made this

    Serves: 4 

    • 250g pork, ground
    • 1-2 garlic cloves, minced
    • 1 small onion, diced
    • 1 medium carrot, diced
    • 1 large tomato, diced
    • 1/2 cup peas or diced green beans
    • 2 tablespoons fish sauce or light soy sauce
    • 1 tablespoon sugar
    • 1/4 teaspoon white pepper, ground
    • 6 eggs, beaten
    • 1 tablespoon + 2 tablespoons vegetable oil

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a wok/pan heat 1 tablespoon vegetable oil over medium high heat. Add the garlic. Fry until it starts to sizzle and smell good. Add pork. Fry until no longer pink.
    2. Add onion and carrot. Fry for a few minutes. Add the peas/beans, fry for a minute more. Add the tomato and the fish/soy sauce, sugar and white pepper. Fry for a few minutes more, or until the mixture is dry again. Taste, adjust seasoning, if necessary and set aside.
    3. In the same (cleaned) wok/pan heat a 1/2 a tablespoon oil over medium heat. Add 1 quarter of the beaten eggs. Swirl the pan to spread the omelet thinly. Let cook undisturbed for a minute or two, or until set.
    4. Add a quarter (or less) of the pork mixture in the middle of the omelet. Fold the bottom edge over the filling, then both sides, then flip the top side over the filling to create a square parcel. Flip it around carefully and set it on a serving plate.
    5. Repeat the process 3 more times. Serve the omelets with rice.

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