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Asian recipes

Khai jiao

10 minutes

Khai jiao

By Sam Woulidge

Serves 1 adult and a toddler

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 free-range eggs
1⁄2 t fish sauce
1⁄2 cup oil
Jasmine rice, for serving
Sriracha sauce, for serving
Spring onions, thinly sliced, to garnish

Method

Scramble the eggs and fish sauce using a fork, in deep circular motions to aerate the mixture.
Heat the oil until it is extremely hot in a wok or small saucepan. Drop a small amount of egg into the bubbling oil – if it immediately fluffs up and spins around the surface of the oil, you know you’re ready to go.
Aerate the egg mixture until the last minute, then pour it into the hot oil and allow it to puff up. Fry for 30–45 seconds, then turn carefully and fry for a further 30–45 seconds. Remove from the oil and place on a pile of kitchen paper to get rid of the excess oil before serving on a bowl of jasmine rice with a squirt or two of sriracha sauce. Garnish with spring onions.

Cook's note: Some mornings are French, others Turkish, and sometimes an egg requires only mascarpone to make it Italian. But we save the khai jiao for weekends when we dream of golden buddhas.

Discover more breakfast recipes here.

Spinach lasagne

Pot bread

Italian fondue

Egg-white omelette

Bao with kimchi and folded omelette

Scrambled eggs three ways

“Clingwrap” eggs

Turmeric-fried eggs with coconut chutney

Chorizo-and-egg hot pan

Cauliflower-and-goat’s cheese frittata

Potato rösti

Basic frittata

Potato lefse

Potato farl with crispy bacon and maple syrup

Khai jiao

Khai jiao

Ingredients

Method