Name: Thai-Style Omelet (Kai Jeow) with Spicy Cucumber-Herb Salad & Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 2 small bunches cilantro; 18 eggs; 3 English cucumbers; 1 small pkg fresh mint; 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; 3 red chili peppers; brown sugar; chili-garlic sauce; fish sauce; rice vinegar; salt; toasted sesame oil

Thai-Style Omelet (Kai Jeow) with Spicy Cucumber-Herb Salad & RiceThai-Style Omelet (Kai Jeow) with Spicy Cucumber-Herb Salad & Rice — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

2 small bunches cilantro

18 eggs

3 English cucumbers

1 small pkg fresh mint

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

3 red chili peppers

brown sugar

chili-garlic sauce

fish sauce

rice vinegar

salt

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Place oil, vinegar, fish sauce, sugar, and salt in a large bowl; whisk to combine the dressing.

Peel, trim, and halve cucumbers lengthwise; cut crosswise into thin half-moons. Add to the bowl with the dressing.

Thinly slice the chili peppers into rounds; add to the bowl with the cucumber. (Be careful with chili peppers; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Shave cilantro leaves off the stems; pick mint leaves off the stems. Discard stems, roughly chop the leaves, and add to the bowl. Stir to combine the salad and set aside.

Trim green onions and cut crosswise into ¼-inch pieces. Place in another large bowl.

Crack eggs into the bowl with the green onions. Add fish sauce and whisk to combine the egg batter.

Preheat a skillet over medium high heat.

Once the skillet is hot, add oil and swirl to coat the bottom.

Add one-sixth of the egg batter (a scant 1 cup per omelet) to the skillet and swirl to cover the bottom. As eggs begin to set, use a spatula to pull the cooked edges towards the center. Then tilt the skillet, allowing the uncooked egg to move to the edges. Cook until set, about 3 minutes.

Fold the omelet in half and remove to a plate; cut in half. Loosely cover with aluminum foil.

Return skillet to medium heat and add more oil (about 1½ teaspoons per omelet). Repeat with remaining egg batter.

To serve, divide rice, salad, and omelets between plates. Spoon chili-garlic sauce over the omelets and enjoy!

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