Thai Chicken Stuffed Omelette — Khai Yat Sai Gai
A Bangkok stuffed omelette of beaten eggs cooked into a thin golden sheet then folded around a savoury filling of minced chicken stir-fried with onion, tomato, peas, and ketchup, plated over jasmine rice with sriracha for a comforting plate.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Crush 10 garlic cloves. Cut 2 small onions and 2 small tomatoes into 1cm pieces. Whisk 6 eggs vigorously 30 seconds with salt and white pepper until uniformly frothy and pale yellow.
Saute
Heat 2 tbsp oil in a wok over medium heat 30 seconds. Add garlic and 240g ground chicken, break up with spatula 4 minutes until cooked through, opaque, and lightly browned at edges.
Build
Add onions, tomatoes, and 80g peas to the wok over medium heat 2 to 3 minutes until onions are translucent and tomatoes soften. Stir in ketchup, fish sauce, soy sauce, and sugar 30 seconds until glossy and balanced.
Fry
Heat 4 tbsp oil in two wide non-stick pans over medium-high heat 30 seconds. Divide whisked eggs between pans, tilting to make thin sheets, fry 90 seconds until the undersides are golden. (Alternatively, fry one omelette at a time in a single pan, keeping the first warm while cooking the second.).
Fold and plate
Spoon half the filling into the centre of each omelette, fold the eggs over, and slide onto 150g cooked jasmine rice per plate. Garnish with coriander leaves and serve with sriracha sauce.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.