Khai Yat Sai

First Place 2016 Mountain State Fair - Susie Zuerner, Arden, NC


Prep Time: 10 Mins

Cook Time: 10 Mins

Makes: 4- 6 Servings


This dish hails from Thailand.  I’ve Americanized it to suit more of an American palette.
1 box of Uncle Bens Chicken and Wild Rice
6 eggs beaten with dash of salt and pepper
1 teaspoon coconut oil
8 ounces of ground pork
3 strips of bacon, diced
1 small sweet onion, chopped
3 cloves of garlic, chopped
1 10oz can Mild Rotel diced tomatoes with green chilies, drained
1/3 cup super sweet corn
1/3 cup  frozen bagged chopped spinach
1 small red bell pepper, chopped
1/3 cup peas
1/3 cup green beans
dash or two of soy sauce
salt and pepper to taste
1 cup mozzarella cheese

Serves 4-6


Prepare rice and set aside.  In wok or other large (10-12 inch) non stick skillet, preheat pan with 1 tsp coconut oil.  Add beaten eggs and make an unfolded omelet. Slide large omelete into an 8 to 10 inch bowl set aside.  In same skillet brown ground pork, bacon, onions, and garlic. Once browned remove and wipe out pan with paper towel to remove excess grease. Return meat mixture to pan and add tomatoes, corn, spinach, peppers, peas, beans, soy sauce. Salt and pepper to taste. Cook for 10 minutes until done.  Once all ingredients are cooked stir in cheese and pour into egg omelet in bowl.  To serve, invert bowl and contents onto a large serving plate.  Add ring of rice around the edge of egg and serve.

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