Thai cuisine · Breakfast & Eggs

Khai Jiao Tao Hu

Crispy Thai omelet with crumbled tofu and spring onions, frilly on the outside and juicy inside.

Ingredients · for 2 servings

• 4 eggs
• 200 g firm tofu
• 4 spring onions
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 red chili
• 100 ml neutral oil
• 150 g jasmine rice

Instructions

1. Wash the jasmine rice, cook covered with 220 ml water for 12 min. and let steam a further 5 min.
2. Weigh down the tofu between paper towels for 10 min. so it loses water, then crumble coarsely with a fork.
3. Cut the spring onions into fine rounds and the chili into thin rings.
4. Beat the eggs with soy sauce, sugar and white pepper until foamy for 1 min., then stir in the tofu, spring onions and chili.
5. Heat the oil in a wok to 180 °C and pour in the mixture from about 20 cm above; turn after 90 sec. and fry a further 60 sec. until both sides are golden brown and crisp.
6. Drain the omelet on paper towels, cut into strips and serve with the hot rice.