Thai Stuffed Omelette (Kai Yat Sai)

This Thai Stuffed Omelette (Kai Yat Sai) is packed with a flavorful stir-fried filling and wrapped in a delicate egg blanket. It’s a perfect balance of sweet, salty, and umami, making it a comforting yet exciting dish. Once you cut into it, the delicious filling spills out, ready to be scooped up with rice!

Course Breakfast, dinner, lunch, Main Course

Cuisine asian, thai

Keyword kai yat sai, stuffed omelette, Thai stuffed omelette

Prep Time 5

Cook Time 15

Total Time 20

Servings

Author Mary Thatcher

Equipment

1 wok (or 12 inch non-stick pan)

Ingredients

3 tbsp oil (1 tbsp for stir fry and 1 for each omelette)
1 tbsp minced garlic
½ cup onion (yellow or white - diced)
½ lb ground pork
1 tbsp ketchup
½ tbsp sugar (I used coconut sugar.)
2 tbsp oyster sauce
1 tbsp soy sauce
½ tsp ground pepper (black or white)
½ cup carrots (you can use frozen peas and carrots)
½ cup peas
1 cup tomatoes (diced or half the cherry tomatoes)
3 Shitake mushrooms (rehydrated or fresh - optional)
1 tbsp cilantro (optional)
6 eggs (3 eggs for each serving)

US Customary - Metric

Instructions

Make the Filling

(Skip this step if using fresh mushrooms.) Soak dried shiitake mushrooms in hot water for 10–15 minutes to rehydrate them. While waiting, chop the vegetables and prepare the other ingredients. Then chop the mushrooms last.
Heat a pan/wok over medium heat and sauté minced garlic and onion until fragrant.
Add ground pork and season with sugar, ground pepper, ketchup, oyster sauce, and soy sauce. Stir-fry until the pork is fully cooked (about 1 minute).
Mix in the chopped mushrooms, carrots, peas, and tomatoes. Continue stir-frying until the vegetables soften and the filling becomes dry, with no excess sauce pooling at the bottom. Set aside.

Cook the omelette

Clean the wok, then beat 3 eggs per serving until no streaks of egg white remain..
Lightly brush oil all over the wok and heat it over medium heat.
Pour in the beaten eggs, tilting the wok to spread them into an even, thin layer. Cook until the eggs are just set but still pliable.

Assemble

When the omelette begins to set, place about ¼ cup of filling in the center.
Use a spatula to gently loosen the omelette from the wok.
Fold in all four sides to enclose the filling. Place a plate over the omelette, then flip the wok to release it onto the plate.
Use a knife to score an “X” on top, leaving about half an inch uncut at each corner.
Gently open the flaps, add extra filling on top, and garnish with fresh cilantro.
Serve as is, with rice, or drizzle with ketchup or chili sauce. Enjoy!

Video

@stickyricethaikitchen
Here’s high protein + semi expensive meal for 2025 😂. Ingredients 👇 3 tbsp oil (1 tbsp for stir fry and 1 for each omelette) 1 tbsp minced garlic ½ cup onion (yellow or white – diced) ½ lb ground pork 1 tbsp ketchup ½ tbsp sugar (I used coconut sugar.) 2 tbsp oyster sauce 1 tbsp soy sauce ½ tsp ground pepper (black or white) ½ cup carrots (you can use frozen peas and carrots) ½ cup peas 1 cup tomatoes (diced or half the cherry tomatoes) 3 Shitake mushrooms (rehydrated or fresh – optional) 1 tbsp cilantro (optional) 6 eggs (3 eggs for each serving) #kaiyatsai #omelette #thaicooking #stuffedomelette #ไข่ยัดไส้#highprotein #eggs #eggs2025 #thaifoodcooking #thaicuisine #breakfast #lunch #dinner #healthymeals #healthyrecipes #healthylifestyle
♬ APT. - ROSÉ & Bruno Mars

Notes

Note 1 : I sincerely thank you for visiting my blog and I appreciate you checking out my passion - recipes! If you enjoy these recipes, please share them, rate 5 stars and leave reviews of ones you try, as it will help the blog continue creating new recipe content. Your recommendation is the highest review I could hope for. Your support means the world to me.

Note 2: If it's your first time making this dish and worry that the eggs won't spread out easily in the pan, add 1 tablespoon water and 1 teaspoon fish sauce then beat the eggs until there are no bits of egg whites remaining. Then cook the eggs. I personally do not have to do this.

Nutrition