Photograph of the finished Kai jiao moo sap

Thailand · Trứng chiên thịt băm kiểu Thái

Kai jiao moo sap

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Pork Pork 7.1 oz
  • Photograph of Fish sauce Fish sauce 2 ⅛ tbsp
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Spring onion Spring onion 0.7 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Steamed rice Steamed rice 1.3 lb
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce ¼ cup
  • Photograph of Lime Lime 0.8

Method

  1. 1 Beat the eggs until fluffy for 2 minutes, season with fish sauce and pepper, then squeeze in a few drops of lemon juice to make the eggs light and airy.
  2. 2 Mix the ground pork and chopped scallions into the bowl of eggs and stir well.
  3. 3 Heat oil in a deep pan until very hot; test by dropping a drop of egg into it – it should bubble immediately.
  4. 4 Pour the egg mixture from a height to allow the eggs to puff up, fry for 2 minutes, then flip and fry for another 2 minutes until the edges are golden and crispy.
  5. 5 Remove from the oil and place on paper towels to drain. Place on top of hot rice and serve with Thai sweet chili sauce.

With an appliance

  • Oven 21 min

    Replace step 4: Pour the egg and meat mixture into the preheated and greased round mold, bake the center bar at 220 degrees for 7 minutes, rotating the mold at the 4th minute; turn on the top heat for the last minute to brown the edges.

Start cooking