Krapow Khai Yat Sai - Thai Stuffed Chicken Omelette

Krapow Khai Yat Sai is a flavorful, umami-rich Thai dish that combines two classic favorites: Krapow and Khai Yat Sai. Krapow is a spicy minced meat stirfry with garlic, chillies, fish sauce, oyster sauce, and a generous handful of Thai basil. Khai Yat Sai means stuffed omelette . The stirfried minced meat filling is placed in the center of the omelette , and the sides are neatly folded over to create a savory "package". If you don’t have Thai basil, use regular Italian basil or cilantro. I used minced chicken, but pork, beef or even crumbled tofu work fine too. Not a fan of omelette? No problem, just enjoy the stirfry with jasmine rice.


2 tbsp Soya sauce 2½ tbsp Fish sauce 1 tbsp Oyster sauce 2 tsp Xylitol or sugar 1 tsp White pepper 2½ tbsp Chicken schmaltz, divided 1 tbsp Ground Thai chillie 4 Garlic cloves, roughly chopped 400 g Skinless, boneless chicken thigh, minced 180 g Thinly sliced red bell pepper 20 g Fresh basil leaves (Thai or regular or cilantro), plus more for garnish 4 Large eggs

Stir together soya sauce, fish sauce, oyster sauce, xylitol or sugar, and white pepper in a small bowl. Set aside. Heat 2 tablespoons chicken schmaltz in a 30-cm/12-inch nonstick skillet over medium-high. Cook Thai chillie and garlic, stirring constantly, until fragrant, about 1 minute.
Add minced chicken and cook, stirring often to break meat into small pieces, until no longer pink, about 8-10 minutes. Add bell pepper and cook, stirring often, until bell pepper is softened. Add in basil and soya sauce mixture and cook, stirring occasionally, until liquid is mostly evaporated and chicken is browned in spots, about 30 seconds. Remove from heat. Transfer chicken mixture to a medium bowl. Wipe skillet clean.
Beat the eggs with remaining ½ tbsp fish sauce until well combined and slightly frothy. Return the skillet to heat over medium. Add half of the remaining chicken schmaltz to skillet, and swirl to coat skillet.
Once the pan is hot, add half of the egg mixture and tilt the pan until the entire surface of the pan is coated evenly. Reduce heat to low and let the egg cook until the top is dry and the bottom has a light golden brown colour. Remove from the heat.
Put slightly less than half of the filling in the middle of the omelette, and fold the edges over on 4 sides, creating a square pouch. Carefully, hold an inverted plate over omelette and flip the skillet and plate to release omelette, seam side down, onto plate. Repeat with the remaining egg mixture. Score an "X" on top of the egg with a knife, open up the flaps and add some more filling on top to give it some extra height. Garnish with extra basil or cilantro.

2 comments:

Lowcarb team member 12/7/26 00:16: I'm sure that lovers of Thai food will enjoy this recipe, thanks for sharing it here.

All the best Jan
Brian's Home Blog 12/7/26 01:30: Yum, I really like the Thai spices!