Kai Yad Sai (Thai Stuffed Omelette)
A recipe for Kai Yad Sai (Thai Stuffed Omelette)! This egg omelette is filled with a pork vegetable mixture to create a comforting meal with a striking presentation.
Servings 3 Omelettes
Ingredients
Pork and Vegetable Filling:
- 2 cloves garlic peeled
- 3 cilantro stems roughly chopped
- 2 tablespoons (30 milliliters) vegetable oil plus more for greasing
- 1 small carrot peeled and finely chopped
- 1/2 medium onion peeled and finely chopped
- 8 ounces (227 grams) ground pork
- 2 tablespoons (30 milliliters) oyster sauce
- 1 tablespoon (15 milliliters) ketchup
- 1 tablespoon (15 milliliters) soy sauce
- 2 teaspoons granulated sugar
- 1/4 teaspoon ground white pepper
- 2 tomatoes core and seeds discarded, finely chopped
- 1 green onion thinly sliced
- fresh cilantro for garnish
- steamed rice for serving
For the Omelette:
- 6 large eggs
- 1 1/2 teaspoons fish sauce
Instructions
To make the pork and vegetable filling:
- Using a mortar and pestle, crush together the garlic and cilantro stems until smooth.
- In a large 10 inch (25 centimeter) wok or skillet, drizzle the vegetable oil over medium high heat.
- Add the crushed garlic cilantro mixture and cook just until fragrant, about 30 seconds.
- Stir in the carrot and onion and cook until starting to soften.
- Add the pork and use a wooden spoon to break it up into small pieces. Continue to cook, stirring often, until browned.
- Stir in the oyster sauce, ketchup, soy sauce, sugar, and white pepper.
- Once evenly coated, add the tomatoes and green onion. Continue to cook until the liquid has mostly evaporated and the sauce has thickened to coat the pork. Adjust seasonings to taste.
- Transfer the pork vegetable mixture to a bowl, cover to keep warm, and set aside.
To make the egg omelette:
- In a large bowl, whisk together the eggs and fish sauce until evenly combined with no pieces of egg white remaining. For a more smooth texture, you can strain the eggs through a fine mesh strainer.
- Clean the wok (if nonstick or use another nonstick, wide pan) and place on the stove over medium-low heat with a thin layer of oil.
- Once evenly heated, pour 1/3 of the egg mixture into the pan, swirling to coat in a thin layer, but still thick enough in the center to hold up to the filling.
- Cook just until set with just a very light layer of moisture remaining on the top.
- Carefully remove the omelette to a large plate, golden side down.
- Add 1/3 of the pork mixture to the center of the omelette. Fold in two opposite sides of the egg over the filling, then fold in the remaining opposite sides to create a square with the filling completely enclosed.
- Carefully flip the omelette to a serving platter, folded side down.
- Repeat with the remaining eggs and filling.
- Using a sharp knife, cut an X into the top of each omelette. Gently fold down each corner to expose the filling.
- Serve immediately with freshly steamed rice and cilantro leaves to garnish.