The Thai omelette over rice - arguably the most comforting and complete single-dish meal in Thai cuisine. Eggs are beaten with fish sauce and possibly a little soy sauce, then dropped into a generous pool of very hot oil in a wok to create a dramatically puffed, lacy-edged, crispy-outside omelette in under 90 seconds. The contrast between the crunchy, golden exterior and the custardy, barely-set interior served over hot jasmine rice with sriracha is deeply satisfying. A proper kai jeow must use abundant oil for the characteristic texture.
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Beat the eggs vigorously in a bowl with the fish sauce and sugar until completely smooth and somewhat foamy. The more air beaten in, the better the puff.
Heat the oil in a wok over maximum heat until the oil is shimmering and just beginning to . This high heat is non-negotiable.
Pour the beaten egg mixture into the center of the hot oil from a height of 6 to 8 inches - this height increases splashing and creates the lacy edges. The egg will immediately sizzle and puff dramatically.
Using a wok spatula, quickly spoon the hot oil over the top of the egg to encourage even cooking and puffing. The entire process from pour to plate should take only 60 to 90 seconds .
When the edges are crispy and golden and the center is just set but still custardy, fold in half or slide directly onto the hot jasmine rice. Drizzle with sriracha or prik nam pla. Eat immediately while the contrast between crispy exterior and soft interior remains at its peak.
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