Thai Kai Jeow with Fresh Spring Vegetables and Sriracha Drizzle
This protein-packed Thai-style omelette features fluffy eggs with crispy golden edges, topped with vibrant spring vegetables and a spicy sriracha drizzle. A quick and satisfying high-protein meal that celebrates the fresh flavors of the season.
Ingredients
- 6 large eggs
- 2 tablespoons fish sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon white pepper
- 4 tablespoons vegetable oil
- 100g asparagus, thinly sliced
- 100g sugar snap peas, halved
- 4 spring onions, thinly sliced
- 1/2 cup fresh peas
- 2 tablespoons sriracha sauce
- Fresh coriander leaves for garnish
- 1 lime, cut into wedges
Instructions
In a large bowl, crack the eggs and beat vigorously with fish sauce, soy sauce, and white pepper until very frothy with lots of air bubbles, about 2 minutes.
Blanch the asparagus, sugar snap peas, and fresh peas in boiling water for 1 minute until bright green and crisp-tender, then drain and set aside.
Heat 2 tablespoons of vegetable oil in a wok or non-stick frying pan over high heat until the oil is shimmering and almost smoking.
Pour half the egg mixture into the hot oil - it should puff up and sizzle immediately. Cook for 1-2 minutes until the bottom is golden and crispy with lacy edges.
Carefully flip the omelette and cook for another 30-45 seconds until cooked through. The eggs should reach an internal temperature of 74°C for food safety. Transfer to a serving plate.
Repeat with remaining oil and egg mixture to make the second omelette.
Top each omelette with the blanched spring vegetables and sliced spring onions.
Drizzle generously with sriracha sauce, garnish with fresh coriander leaves, and serve immediately with lime wedges on the side.
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