Thai · Dinner
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.
$
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
680Calories
28gProtein
42gFat
52gCarbs
8gSugar
3gFiber
1240mgSodium
280mgChol
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Instructions
1
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.
2
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.
3
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.
4
Fry
Heat 4 tbsp oil in two wide non-stick pans over medium-high heat 30 seconds each (or use one large pan and cook in batches). Pour half the whisked eggs into each pan, tilting to make a thin sheet, fry 90 seconds until the underside is golden.
5
Fold and plate
Spoon half the filling into the centre of each omelette, fold the egg 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 large eggs
- 240g (8.5 oz) ground chicken thigh
- 2 small onions
- 2 small tomatoes
- 80g (2.8 oz) frozen peas
- 10 garlic cloves
- 40ml (2.7 tbsp) tomato ketchup
- 20ml (1.3 tbsp) fish sauce
- 10ml (2 tsp) light soy sauce
- 10g granulated sugar
- 1 tsp ground white pepper
- 40ml (2.7 tbsp) sriracha sauce
- 80ml (1/3 cup) neutral oil
- 300g (10.6 oz) cooked jasmine rice
- 40g (small handful) coriander leaves