Kai Yadi (Stuffed Omelet)
Kai Yadi (Stuffed Omelet)
Ingredients
For the Omelet
- 1 tablespoon vegetable oil
- 1 egg
- 1/2 teaspoon fish sauce
- 1/2 teaspoon soy sauce
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon salt
For the Meat Filling
- 3 1/2 ounces ground pork, or ground chicken
- 1 tablespoon garlic, chopped
- 1 tablespoon shallots, chopped
- 1 teaspoon ginger, chopped
- 1 tablespoon long beans, chopped
- 1 tablespoon carrots, chopped
- 1 tablespoon bell pepper, chopped (red or yellow)
- 1 teaspoon chili, chopped (optional, for heat)
- 1/2 teaspoon seasoning powder
- 1 teaspoon black pepper
- 1 tablespoon spring onion, chopped
- 1 tablespoon coriander, chopped
Instructions
- 1
Crack the egg into a medium bowl. Add the fish sauce, soy sauce, granulated sugar, and salt. Whisk vigorously until all ingredients are well combined and the mixture is slightly frothy.
⏱️ 2 min
- 2
Heat 1 tablespoon of vegetable oil in a non-stick pan or skillet over medium heat. Once the oil is hot, pour the whisked egg mixture into the pan. Tilt the pan to spread the egg thinly and evenly to form a large, round omelet.
⏱️ 1 min
- 3
Cook the omelet for 1-2 minutes, or until the edges are set and the bottom is lightly golden. Carefully flip the omelet and cook for another 30 seconds to 1 minute, just until set. Transfer the cooked omelet to a plate and set aside.
⏱️ 2 min
- 4
Using the same pan (no need to clean or add more oil), add the ground pork or chicken. Break up the meat with a spoon and cook over medium heat until it starts to brown and is no longer pink, about 3-5 minutes.
⏱️ 4 min
- 5
Add the chopped garlic, shallots, and ginger to the pan with the meat. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 6
Stir in the chopped long beans, carrots, and bell pepper. Continue to stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min
- 7
If using, add the chopped chili. Season the mixture with the seasoning powder and black pepper. Stir well to combine all ingredients and flavors.
⏱️ 1 min
- 8
Cook for another 1-2 minutes, ensuring the vegetables are tender-crisp and the flavors are well-integrated. Stir in the chopped spring onion and coriander. Cook for a final minute, then remove the pan from the heat.
⏱️ 2 min
- 9
Lay the cooked omelet flat on a clean surface or a large plate. Spoon the prepared meat and vegetable filling onto the center of the omelet.
⏱️ 1 min
- 10
Carefully fold the edges of the omelet over the filling, creating a square or rectangular parcel that completely encloses the filling. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kai Yadi (Stuffed Omelet)
For the Omelet
- 1 tablespoon vegetable oil
- 1 egg
- 1/2 teaspoon fish sauce
- 1/2 teaspoon soy sauce
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon salt
For the Meat Filling
- 3 1/2 ounces ground pork, or ground chicken
- 1 tablespoon garlic, chopped
- 1 tablespoon shallots, chopped
- 1 teaspoon ginger, chopped
- 1 tablespoon long beans, chopped
- 1 tablespoon carrots, chopped
- 1 tablespoon bell pepper, chopped (red or yellow)
- 1 teaspoon chili, chopped (optional, for heat)
- 1/2 teaspoon seasoning powder
- 1 teaspoon black pepper
- 1 tablespoon spring onion, chopped
- 1 tablespoon coriander, chopped
Instructions
- 1
Crack the egg into a medium bowl. Add the fish sauce, soy sauce, granulated sugar, and salt. Whisk vigorously until all ingredients are well combined and the mixture is slightly frothy.
⏱️ 2 min - 2
Heat 1 tablespoon of vegetable oil in a non-stick pan or skillet over medium heat. Once the oil is hot, pour the whisked egg mixture into the pan. Tilt the pan to spread the egg thinly and evenly to form a large, round omelet.
⏱️ 1 min - 3
Cook the omelet for 1-2 minutes, or until the edges are set and the bottom is lightly golden. Carefully flip the omelet and cook for another 30 seconds to 1 minute, just until set. Transfer the cooked omelet to a plate and set aside.
⏱️ 2 min - 4
Using the same pan (no need to clean or add more oil), add the ground pork or chicken. Break up the meat with a spoon and cook over medium heat until it starts to brown and is no longer pink, about 3-5 minutes.
⏱️ 4 min - 5
Add the chopped garlic, shallots, and ginger to the pan with the meat. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 6
Stir in the chopped long beans, carrots, and bell pepper. Continue to stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min - 7
If using, add the chopped chili. Season the mixture with the seasoning powder and black pepper. Stir well to combine all ingredients and flavors.
⏱️ 1 min - 8
Cook for another 1-2 minutes, ensuring the vegetables are tender-crisp and the flavors are well-integrated. Stir in the chopped spring onion and coriander. Cook for a final minute, then remove the pan from the heat.
⏱️ 2 min - 9
Lay the cooked omelet flat on a clean surface or a large plate. Spoon the prepared meat and vegetable filling onto the center of the omelet.
⏱️ 1 min - 10
Carefully fold the edges of the omelet over the filling, creating a square or rectangular parcel that completely encloses the filling. Serve immediately.
⏱️ 1 min