Khai Jiao Moo Yor – Thai Omelet with Chinese Sausage
Khai Jiao is the Thai omelette that every child in Thailand knows: fried in plenty of hot oil, crispy on the outside, fluffy on the inside, served on a mound of rice. With Moo Yor, it becomes a satisfying meal in 15 minutes.
Even more Moo Yor can be found in our sausage salad Yam Moo Yor.
Ingredients for 2 servings of Khai Jiao Moo Yor
Preparation time: approx. 15 minutes
| Moo Yoo Natural, cut into small cubes or strips | 125 g (½ sausage) |
| Eggs | 4 |
| Fish sauce | 1 tsp |
| Lime juice | 1 tsp |
| Spring onion, sliced | 1 |
| Neutral oil | 100 ml |
| Cooked jasmine rice | 2 servings |
| The Sergeant Major – Thai Hot Sauce | for serving |
| Cucumber slices | as desired |
How to prepare Khai Jiao Moo Yor
- Whisk the eggs vigorously with the fish sauce and lime juice until frothy. Stir in the Moo Yor and spring onion.
- Heat the oil in the wok until a wooden skewer makes small bubbles immediately.
- Pour the egg mixture into the center from a slight height. It should puff up immediately.
- After approx. 1 minute, when the underside is golden brown, flip the omelette with two spatulas and cook for another 30–60 seconds.
- Drain on kitchen paper.
How to serve
Place the omelette directly on the hot rice. In Thailand, a spicy chili sauce is served with it; here, The Sergeant Major with its fruity spiciness is a perfect match. A few cucumber slices on the side, and you're done.
Enjoy your meal, from your Yak Thai team.
