This popular Cambodian omelet is addictively delicious, quick, and simple to whip up. Back in Cambodia, this dish was a family favorite at our busy, loud family dinners, where its savoury flavor profile paired splendidly with ice-cold beer.
Despite having a distinctly Asian taste, this omelet doesn’t require any exotic ingredients beyond those offered at most large supermarkets. All you need to cook this dish is some eggs, spring onions, some basic seasonings, and about 15 minutes of your time. You can serve this omelet with white rice, toast, bacon, freshly cut vegetables, or anything else that suits your fancy.
- whisk a fork works just fine
- Small mixing bowl
- Frying pan slide skillet, omelet pan, wok, or regular frying pan will do
- 1 bunch Green onions
- 1 tbsp Fish sauce
- 1 tbsp Light soy sauce
- 1 tspn Sugar
- 1 tspn MSG
- 8 Large eggs
- ½ tbsp Cooking oil
- Crack the eggs and drain the egg whites and yolks into a small bowl.
- Add the fish sauce, light soy sauce, sugar, and MSG to the eggs and whisk the ingredients together with a whisk or fork.
- Chop the spring onions into 1cm pieces, add to the beaten eggs, and continue to whisk. Once you combine eggs with the other ingredients in a uniform mixture, set the mixing bowl aside.
- Preheat a little oil (or cooking spray) in the frying pan over medium-high heat.
- Add the egg mixture to the skillet and distribute evenly over the surface. How much of the omelet mix you fry at a time depends on the surface area of the frying pan. For this recipe, we used our 10-inch cast iron griddle, which could hold about a cup of the egg mixture.
- Fry the mixture over moderately high heat for about a minute-and-a-half. Then, lift the omelet using a spatula from the edge of the pan and flip it over. Continue frying until the omelet is golden brown, for a total frying time of 2-3 minutes, then transfer the omelet to a serving dish (feel free to remove excess oil with paper towels, if needed).
- Repeat steps 5 and 6 with the rest of the omelet mix, adding cooking oil or cooking spray as required.
- Place the omelet onto a serving plate and eat with white rice and the
Cambodian chili sauce.
Cambodian vs. Thai omelet
The Thai omelet (known as Khai Jiao) is similar to our Cambodian version but has a more minimalist approach to seasoning and includes rice flour. While the preparation of Khai Jiao diverges slightly from the Cambodian method above, it retains a simplicity that sets it apart from the complexities of cooking a French omelet or omurice. Like its Cambodian counterpart, the Khai Jiao often graces the dinner tables at familial gatherings atop a fluffy pile of steamed white rice.
Cambodian omelet vs. Foo Yung
The Cambodian omelet and the Foo Yung (the classic Chinese omelet) have widely differing ingredients. The Cambodian version boasts a flavorful combination of fish sauce, soy sauce, sugar, and green onions. On the other hand, Foo Yung includes the pungence of garlic, the warm notes of five-spice seasoning, and red chili flakes for a subtle kick. Additionally, Foo Yung is typically served with a rich, thick gravy, while its Cambodian peer is usually enjoyed with rice and chili sauce.
Cambodian vs. Japanese omelet
The Cambodian and Japanese omelets differ significantly in preparation and presentation. The Cambodian version is simple, getting its bold taste from fish sauce, soy sauce, and green onions. Meanwhile, the omurice encases a flavorful chicken rice in a soft omelet, and is often garnished with ketchup or demi-glace. Whereas the Cambodian variation is a straightforward egg dish served with rice, omurice is a more elaborate, all-in-one meal.
I hope you’ll enjoy our omelet recipe! If you’ve already made it, please share your thoughts and impressions with our readers below!