📝 About This Recipe
Khai Yat Sai is a vibrant and beloved Thai classic that transforms a simple omelet into a savory, gift-wrapped treasure. Unlike its French cousin, this omelet features a thin, silky egg parcel bursting with a colorful stir-fry of minced meat, crisp vegetables, and a perfectly balanced sweet-and-savory tomato glaze. It is a masterful display of Thai comfort food that offers a delightful contrast of textures and a flavor profile that appeals to both children and spice-loving adults alike.
🥗 Ingredients
The Savory Filling
- 150 grams Ground Pork or Chicken (can substitute with finely chopped shrimp)
- 2 cloves Garlic (minced)
- 1/2 Small Onion (finely diced)
- 1/4 cup Carrot (diced into 0.5cm cubes)
- 2 tablespoons Green Peas (fresh or frozen)
- 1/2 medium Tomato (seeds removed and diced)
- 1 tablespoon Vegetable Oil (for stir-frying)
The Seasoning Sauce
- 1 tablespoon Oyster Sauce
- 1/2 tablespoon Light Soy Sauce
- 2 tablespoons Tomato Ketchup (provides the signature tang and color)
- 1 teaspoon Sugar (granulated)
- 1/4 teaspoon White Pepper (ground)
The Omelet Wrap
- 3 pieces Large Eggs (at room temperature)
- 1/2 teaspoon Fish Sauce (for seasoning the eggs)
- 1 tablespoon Vegetable Oil (for the pan)
For Garnish
- 1 sprig Cilantro Leaves (fresh)
- 1 piece Red Chili (thinly sliced on a bias)
👨🍳 Instructions
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1
In a small bowl, whisk together the oyster sauce, light soy sauce, ketchup, sugar, and white pepper until the sugar is dissolved. Set this seasoning sauce aside.
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2
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the minced garlic and onions, sautéing for about 1 minute until fragrant and translucent.
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3
Add the ground pork (or chicken) to the pan. Use your spatula to break the meat into small crumbles and cook until it is no longer pink, roughly 3-4 minutes.
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4
Toss in the diced carrots and peas. Stir-fry for 2 minutes until the carrots begin to soften.
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5
Add the diced tomatoes and the prepared seasoning sauce. Stir-fry everything together for another 2 minutes until the sauce thickens and coats the ingredients beautifully. The mixture should be moist but not runny. Remove the filling from the pan and set aside.
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6
Clean the pan or use a non-stick omelet pan. In a clean bowl, whisk the 3 eggs with the fish sauce until well-combined but not overly frothy.
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7
Heat 1 tablespoon of oil in the pan over medium-low heat. Swirl the oil to coat the entire surface, then wipe away any excess with a paper towel; you want a very thin, even film of oil.
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8
Pour the whisked eggs into the center of the pan. Quickly tilt and rotate the pan to spread the egg into a large, thin, even circle, covering the bottom and slightly up the sides.
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9
Cook undisturbed for 1-2 minutes until the bottom is set and the top is just barely cooked through. Do not flip the omelet.
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10
Place the cooked filling in the center of the egg sheet. Spread it into a neat square shape, leaving enough egg on the edges to fold over.
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11
Using a spatula, gently fold the four sides of the egg over the filling to create a square 'parcel' or envelope. The edges should overlap slightly to seal the filling inside.
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12
Carefully place a serving plate upside down over the omelet in the pan. Holding the plate firmly, flip the pan over so the omelet lands seam-side down on the plate.
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13
Using a sharp knife, gently score an 'X' across the top surface of the egg (optional) and peel back the corners to reveal the colorful filling, or leave it whole for a surprise. Garnish with cilantro and sliced red chili.
💡 Chef's Tips
Use a high-quality non-stick pan to ensure the egg 'skin' doesn't tear when folding. Ensure all vegetables are diced to a similar small size (roughly the size of a pea) so the filling remains compact and easy to wrap. If your egg sheet feels too fragile, add 1/2 teaspoon of cornstarch mixed with a teaspoon of water to the egg mixture before whisking. Avoid overfilling the omelet; if there is too much filling, the egg will tear during the folding process. Cook the egg on low heat to prevent it from browning; a traditional Khai Yat Sai should be a smooth, pale yellow.
🍽️ Serving Suggestions
Serve immediately with a bowl of steaming jasmine rice. Pair with a side of Thai cucumber relish (Ajad) to cut through the richness. A light clear soup with tofu and seaweed makes an excellent accompaniment. For those who enjoy heat, serve with a small dish of Prik Nam Pla (fish sauce with chopped chilies). Enjoy with a glass of iced Thai lime tea or a crisp lager.