Bangkok

Kai jeow

Name: Kai jeow
Total time: 10 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 4 egg; 1 1/2 tsp fish sauce; a few drops lime juice lemon juice; 3 tbsp very hot cooking oil (vegetable oil); 2 bowls jasmine rice cooked rice; 1 sliced spring onion (green onion, scallion); Red chilli sauce, sriracha, to serve

A puffy, crunchy edged Thai omelette over rice with chilli sauce. Five ingredients, zero regrets.

10 minTime

17 gProtein each

mildSpice

The cheapest feast1 chapter · 1 min read

Make it your way

Grandma's wayCrisp, puffy, fish sauce seasoned.

The original

483kcalsame

17 gproteinsame

1 gfibresame

10minutessame

Kai jeow.

Per serving, worked out from the ingredient table.

Ingredients

Egg4

Fish sauce1½ tsp

Lemon juicea few drops lime juice

Cooking oil (vegetable oil)3 tbsp, very hot

Cooked rice2 bowls jasmine rice

Spring onion (green onion, scallion)1, sliced

Red chilli saucesriracha, to serve

Method

4 steps

1Beat eggs with fish sauce and lime juice until very frothy.
2Heat the oil in a wok until it just smokes.
3Pour the eggs in from a height. Let them puff, then flip once.
4Drain and slide onto rice. Top with spring onion and sriracha.

Serve it like this

Slide the puffy omelette over a mound of hot rice and squiggle sriracha across the top. Serve immediately.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bangkok

Kai jeow

A puffy, crunchy edged Thai omelette over rice with chilli sauce. Five ingredients, zero regrets.

10 minTime

17 gProtein each

mildSpice

The cheapest feast1 chapter · 1 min read

Make it your way

Grandma's wayCrisp, puffy, fish sauce seasoned.

The original

483kcalsame

17 gproteinsame

1 gfibresame

10minutessame

Kai jeow.

Per serving, worked out from the ingredient table.

Ingredients

Egg4

Fish sauce1½ tsp

Lemon juicea few drops lime juice

Cooking oil (vegetable oil)3 tbsp, very hot

Cooked rice2 bowls jasmine rice

Spring onion (green onion, scallion)1, sliced

Red chilli saucesriracha, to serve

Method

4 steps

1Beat eggs with fish sauce and lime juice until very frothy.
2Heat the oil in a wok until it just smokes.
3Pour the eggs in from a height. Let them puff, then flip once.
4Drain and slide onto rice. Top with spring onion and sriracha.

Serve it like this

Slide the puffy omelette over a mound of hot rice and squiggle sriracha across the top. Serve immediately.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kai jeow

Make it your way

Ingredients

Method

Kai jeow

Make it your way

Ingredients

Method

Make it a meal