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Thai pork omelette on a platter with garnish.

Thai Pork Omelette (Kai Jeow Moo Sap)

  • Author: Suwanee
  • Total Time: 15 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


Thai Pork Omelette (Kai Jeow Moo Sap) is one of Thai cuisine's easiest and most delicious egg dishes. This beautiful Thai omelet is a universal food Thai people enjoy, from street food vendors to Thai restaurants and homes. Learn how to make this comforting Thai-style omelette in different ways to enjoy it anytime. 


  • 4 large eggs, at room temperature 
  • 4 ounces ground pork
  • Fish sauce. Light soy sauce works fine as a substitute or as an additional flavor. You can also try using half fish sauce and half soy sauce. 
  • 1/2 teaspoon white pepper
  • 1 tablespoon garlic, chopped small
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped shallot 
  • 1/3 cup vegetable oil for frying


  1. Whisk the eggs. In a mixing bowl, whisk the eggs until the yolks and whites are well combined.
  2. Make egg mixture. Add the ground pork, chopped green onions, shallot, fish sauce, and white pepper to the egg mixture. Mix thoroughly.
  3. Heat the Oil. In a non-stick sauté pan, heat enough vegetable oil to cover the bottom of the pan over medium-high heat. Ensure the oil reaches the right hot temperature but not smoking. Pour the egg mixture into the hot oil, making sure it spreads evenly across the pan.
  4. Fry the Omelette. Let the omelette cook undisturbed until the edges turn golden brown and crisp. If your burner cooks the omelette too fast, reduce the temp to medium heat.
  5. Flip and Finish. Carefully flip the omelette using a spatula to gently turn the side of the omelette over to cook the other side until it's also golden brown, and the center of the omelet is set. 
  6. Serve and Enjoy. Slide the Thai pork omelette onto a plate to remove excess oil. Use a paper towel to line a serving platter to help absorb excess oil. 

Serve it hot with jasmine rice, lime wedges, and a side of sriracha sauce for a delightful meal.


  • Use a large bottom non-stick saute pan. The flat and large surface of a pan helps with the heat distribution of the eggs in making light and crispy fried edges.
  • A small saucepan will not work well for this recipe. Use at least a small 8-inch pan if a large skillet is unavailable. Cook your omelette in two batches if necessary.
  • Be cautious with the oil used; you want enough to fry the omelette. Using too much oil will also make it overly greasy. 
  • A Thai pork omelette is perfect as a side dish, but it can also be served as a main course with a plate of rice.

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  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Pork Recipe
  • Method: stovetop
  • Cuisine: Thai

Keywords: Thai pork omelette, thai omelette, Kai Jeow Moo Sap, thai fried omelet, ground pork omelette, Omelette, Thai fried eggs