- 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
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.