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Origin

Khai jeow kung is a dish inspired by the fusion of Chinese and Thai cuisines, especially popular among the Chinese communities in Bangkok and southern Thailand. It has become widely favored in general Thai restaurants and rice porridge shops, symbolizing resourceful use of natural ingredients.

Characteristics and Flavor

Khai jeow kung features golden-yellow fried eggs with a dense texture, studded with finely chopped fresh or dried shrimp. The taste is sweet from the shrimp, savory from the eggs, and offers a satisfying crisp outside with a soft inside. Some restaurants enhance it with chopped garlic for added aroma.

Ingredients

Chicken eggs, finely chopped fresh or dried shrimp, vegetable oil, fish sauce, minced garlic, black pepper, sliced scallions

Serving Suggestions

Enjoy warm with steamed rice, or serve with black pepper sauce or tomato sauce. Add lime or pickled vegetables for a tangy, spicy kick.

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