Thai Stuffed Omelette

Thai Stuffed Omelette

Thai Stuffed Omelette (kai yud sai) is a Thai style omelet stuffed with ground pork and vegetables Stir fried to have a mellow and juicy taste.


For stuffed

  • 2 cloves garlic

  • 230 g. ground pork (you can use other ground meat or crumbled tofu)

  • 70 g onion

  • 70 g tomato

  • 70 g carrots

  • 50 g corn

  • 25 g spring onion

  • 2 tbsp light soy sauce

  • 2 tbsp oyster sauce

  • 2 tsp sugar

  • 2 tbsp chili sauce

  • 2 tbsp cooking oil


For omelet

  • 1/2 tbsp cooking oil

  • 2 large eggs

    Jasmine rice for serving
    Garnish: coriander leaves


  1. Onion, tomato and carrots, small diced

  2. Garlic, finely chopped

  3. Spring onion, chopped

  4. 2 eggs, beat 2 eggs until there are no bits of egg whites remaining

PREP TIME : 10minutes

COOKING TIME :  15minutes

YIELD :  2 people


Thai Stuffed Omelette


  1. In a frying pan, heat the cooking oil over medium heat. Add the garlic and stir until aromatic and the garlic starts to turn golden. Add ground pork and stir until the ground pork is 50% cooked. Now add light soy sauce, oyster sauce, sugar and chili sauce and stir until the ground pork is well cooked.

  2. Add carrots and stir for 2 minutes then add corn and onion and stir for 2 minutes or the onion starts to turn clear then add tomato and stir for 1 minute now add the spring onions and stir for another minute. Remove from the heat to a bowl

  3. In a large frying pan, add cooking oil over low heat and tilt the pan until the entire surface of the pan is coated evenly. Once the pan gets hot, add the eggs and tilt the pan until the entire surface of the pan is coated evenly and let the egg cook until the top is a little dry and the bottom are set then turn off the stove. Divide the filling into 2 equal parts. Put the first part of the filling in the middle of the omelet, and fold the egg over the filling on all 4 sides, creating a square package.

  4. Transfer to a plate and flip the folded end on the plate then cut the center in a cross pattern open and fold each end over and add more filling and garnish with some coriander leaves. Serve with jasmine rice.

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