A classic, Thai fried egg dish, kai jeow should be fluffy in the middle and crispy on the outside, with just a hint of fish sauce funk. Select a Thai-style fish sauce (nam plaa), such as Squid brand. While kai jeow is frequently filled with scallions and red onions, and sometimes even shrimp or crab, this plain version is perfectly delicious on its own, or served atop a bed of rice with a splatter of sweet Thai chile sauce.
Featured in "Fluffy Fried Eggs, by Way of Bangkok."
- 2 large eggs
- 1 tsp. nam pla (Thai fish sauce)
- 1⁄2 tsp. soy sauce
- 1 tbsp. cornstarch
- 1 canola oil, or any neutral oil
- Steamed jasmine rice, to serve
- Sweet Thai chile sauce (optional)