Thai Street Food Pork Omelet Recipe (Kai Jeow Moo Sab ไข่เจียวหมูสับ)

By Mark Wiens 26 Comments
Thai street food recipes
Egg and minced meat, that’s almost all you need!

There are plenty of Thai street food dishes that offer a dose of comfort, but if I were to take a guess, a Thai pork omelet might be pretty high on the list of many local Thais comfort food list.

It’s one of the simplest Thai dishes to make, and in Thailand it’s available at any and all stir fry street food (ahaan dtam song) restaurants.

So let’s make this Thai street food classic at home right now.

Here’s how to make a proper Thai kai jeow moo sab ไข่เจียวหมูสับ

Though an omelet is quite a universal food that you’ll find around the world, a Thai style omelet with minced pork (kai jeow moo sab ไข่เจียวหมูสับ) is quite distinctively different from a normal western style omelet.

I guess one of the biggest differences is that western omelets are often fried in less oil, or they use butter, whereas a Thai omelet is more of a “deep fried omelet.”

As long as you have your oil at the right hot temperature, it will fry the omelet beautifully on the outside, leaving it crisp and golden yellow, and it will be fluffy on the inside, and shouldn’t be too oily.

Ingredients for this Thai street food recipe are extremely simple, you just need two eggs, a heaping tablespoon of minced pork (or chicken), a splash of soy sauce, oil for frying, and tomato sauce as a condiment.

It’s really more about the cooking method that makes this omelet Thai style, as opposed to the ingredients.

Thai omelet, fresh out of the oil!
Thai omelet, fresh out of the oil!

When you’re in Thailand, you’ll see vendors cooking Thai omelets in both small sauce pans (like I used in this recipe – make sure you check out the video), and others just use a wok or frying pan – all types of pans work fine.

The reason I used a small sauce pan is because you can make a beautiful looking circular omelet, the walls of the pan blocking the egg from spreading too far out.

A Thai style omelet
A Thai style omelet

Once you beat up your eggs along with a heaping spoon of minced pork, add 3/4 of a teaspoon of soy sauce, keep whisking, and then it’s time to get frying.

You’re going to need about 1/2 a cup of oil, and you want it to be about 1 cm deep in the sauce pan. Make sure your oil is quite hot before frying, but using a medium hot fire – don’t burn the oil.

Once your oil is hot, pour in your egg mixture into the middle of the pan, and watch as it sizzles up in beauty – this is why the hot temperature of your oil is so important.

Kai jeow moo sab (ไข่เจียวหมูสับ)

I cooked this omelet for about 3o seconds on the first side and then flipped it over onto the other side.

You want to aim to only flip your omelet just once.

After flipping, I cooked it for another 30 seconds or so, while checking the bottom side to make sure it didn’t get too dark or burnt.

The final tip I have for you when you make this Thai omelet recipe, is to cook a pot of rice about 1 hour or 30 minutes before making the egg – there’s nothing worse than cooking a fresh hot beauty of an omelet only to realize you forgot about the rice (you can tell, I’ve done it too many times before)!

Thai pork omelet recipe ((ไข่เจียวหมูสับ))

(If you can’t see the video, watch it on YouTube here:

Thai pork omelet recipe (ไข่เจียวหมูสับ)

Time: About 10 minutes or less
Recipe size: This recipe includes  2 eggs, so you can either eat the full thing yourself or share – I’d recommend eating it all yourself!
Utensils: 6 inch sauce pan, spatula
Flavors: Salty, delicious
Eat it with:  A fresh plate of steamed rice and something that’s known in Thai as sauce prik, which is like sweet tangy ketchup.

Be sure to check out our other Thai recipes by clicking here.

4.5 from 4 reviews

Thai Street Food Pork Omelet Recipe (Kai Jeow Moo Sab ไข่เจียวหมูสับ)

Prep time

Cook time

Total time


A Thai street food omelet is one of the most comforting dishes you could ever order on the streets of Thailand. It's extremely simple to make, and tastes absolutely fantastic with a hot plate of rice and some Thai sauce prik (tomato sauce). Be sure to watch the recipe video here and the full written recipe here.
Recipe type: Omelet
Cuisine: Thai Food
Serves: 1

  • 2 eggs
  • 2 tablespoons minced pork (or minced chicken)
  • ¾ teaspoon soy sauce
  • About ½ cup of oil for frying
  • Tomato sauce (optional)
  • Fresh steamed rice

  1. The first thing I like to do is put my small sauce pan (about 6 inches in diameter) on the stove, turn it to a medium high heat, and add about ½ cup of vegetable frying oil to it. Then while your oil is heating up, you can quickly prepare you eggs, which will only take about 1 minute.
  2. Take your 2 eggs and crack them into a mixing bowl.
  3. Add about 2 tablespoons (I just guesstimated 1 heaping tablespoon) of minced pork or minced chicken to the egg.
  4. Add ¾ of a teaspoon of light soy sauce to your egg and pork.
  5. Break the yolks and start to really whisk and beat up the egg, using deep circular motions. The aim is to get your egg really beat up and start to see some bubbles - that way when you fry it, it puffs up and is nice and fluffy.
  6. When your oil has heated, walk over to your pan, while still beating your egg up until the last moment, and pour in your egg mixture directly into the center of the oil. If your oil is at the perfect temperature, it should bubble up all puffy.
  7. It should take about only about 30 seconds or so, depending on how hot your oil is (and you can be checking on it with your spatula), before it’s time to flip over your Thai omelet.
  8. After you flip over your omelet, cook it again for about 30 seconds or so, pressing it down with your spatula to confirm that it’s cooked all the way through.
  9. When the omelet is golden yellow on both sides, and there’s no runny egg in the middle, it’s ready. First drain all that excess oil off the egg.
  10. Hopefully you have some fresh hot rice already cooked. Get a plate of rice, and gently lay your beautiful Thai omelet over the rice in a blanket of comfort food.

An authentic Thai omelet will be crispy and golden yellow on the outside, and nice and fluffy on the inside. Make sure you eat your Thai omelet on top of a plate of rice with some Thai "sauce prik," like tangy tomato sauce on the side. You're in for an awesome Thai comfort meal!

How to make a Thai omelet
See how fluffy that is on the inside!?

When you take your first bite of that hot fresh Thai omelet, you’re going to be amazed at how something so simple is so delicious!

Thai omelet recipe
Thai omelet recipe – so simple and so tasty!

When I’m eating at home, I like to eat brown rice, but when you’re eating on the streets of Thailand you’ll always be served white steamed rice with an omelet.

Enjoy this Thai pork omelet recipe (ไข่เจียวหมูสับ), let me know if you have any questions in the comments section below.

26 comments. I'd love to hear from you!

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  • Matt

    2 years ago

    Hi Mark,
    This recipe is great. I’ve made it a couple of times and will definitely make it a go-to. One question, though: why do you call the sauce tomato sauce? Is it just because it’s mild, or does it actually have tomato in it? I’m just so confused because the bottle you call tomato sauce says chilli sauce on it.

    Thank you!

  • Marion House

    4 years ago

    My studentfrom Thailand loved it when I cooked this for us…delicious,thanks for a really easy recipe,too Marion

  • Chef Rick

    5 years ago

    I love this Thai omelette, it’s really satisfying yet simple.

    The soy sauce should be a Thai
    Soy Sauce. If you try to use kikkomman, you will ruin it.
    Also I eat it with Prik Nam Pla..

    Actually I’m in Nong Khai Thailand having this now with a Chang Beer.

  • Sam

    5 years ago

    I’ve made this dish twice now and while it tastes great, both times the inside is very oily. I was wondering if this is how it’s meant to be or if maybe I’m not heating the oil hot enough or something like that.

    Also the chilli sauce you use, I think its Sriracha sauce, is that right? It seems to fit the description you gave.

    • Mark Wiens

      5 years ago

      Hey Sam, hmm, could be the oil heat, but also Thais do tend to eat it pretty oily, so it is an oily omelet. Another thing is to really drain out the oil before you start eating it. Sriracha would work great, the one in Thailand is even milder, it’s chili sauce, but almost tastes like tomato sauce, but Sriracha will be perfect.

  • Edwina Nwankwo

    5 years ago

    Breakfast will be ready.????

  • Jason

    6 years ago

    Actually they do add a splash of condensed milk inside so that the taste and texture will be better. more fluffy. We own a few thai restaurant and i personally cook it too. i like your website that give many other a chance to cook on their own.

    • Mark Wiens

      6 years ago

      Thank you very much Jason. Where are your Thai restaurants?

  • fay

    6 years ago

    Hi I tried this as I’m on a low carb diet was very good! Any ideas for a low carb sauce to go with? Ketchup us High in carbs. Thanks Fay.

    • Mark Wiens

      6 years ago

      Great to hear you enjoyed this Fay. Probably the next sauce to eat this with would be prik nam pla – fish sauce and diced chilies, but if that’s too salty, I might just pound up some raw garlic, chilies, a splash of fish sauce, and a splash of lime juice. Enjoy!

  • Supree

    6 years ago

    hello mark. I love you Kao Jeow YouTube. I share to my customer when they are on the trip.
    Thank you very

  • Michael

    7 years ago

    I love it to had i a lot in bangkok. I remember the rice was a bit sweet. Can you tell me what rice you use?

    Best M

    • Mark Wiens

      7 years ago

      Hi Michael, I love to try all sorts of different Thai brown rice these days. Can’t remember which brand this was, but it was a mixture of brown and red jasmine organic rice. Very good.

      • Michael

        7 years ago

        thanx for your answer. will play around with different rices.

        • Jeffrey

          7 years ago

          You’re probably thinking of Thai sticky rice if you think it’s sweet. Thai sticky rice has a uniquely sweet flavor.

  • Trent @ Food Assault

    7 years ago

    Nice one Mark……another great dish I miss. I think I’ll be giving this a go this weekend

    • Mark Wiens

      7 years ago

      Hey Trent, this is definitely a classic, so simple, yet so delicious. Let me know how it goes!

  • Kitti

    7 years ago

    Yes, brown rice is healthy !!

  • eric

    7 years ago

    I like this too but never know where to get it. Do you know of any vendors on the lower sukhumvit that make this?

    • Mark Wiens

      7 years ago

      Hey Eric, glad you like it too. If you just go to any vendor who sells “ahan dam song” – stir fry food – they will be able to make it for you – just as them for khao kai jeow moo sab.

  • Rakhal

    7 years ago

    In my opinion it is the most unappreciated ( by westerners) Thai dish. I LOVE kai jeow moo saap!! I eat it probably 3 times a week, with prik nam plaa ( spicy fish sauce) of course! That is the key ingredient in my opinion, I also like to mix in some crushed black peppercorns. The best thing is that practically every general Thai restaurant with a wok can make it! If you haven’t had it yet just try it, savory spicy salty goodness!!

    • Mark Wiens

      7 years ago

      Hey Rakhal, so glad to hear you love it too, and I agree with you about the prik nam pla – that extra kick of chili really makes a kai jeow amazing!