Kai Krata

1. 1

   Cook the minced pork and vegetables

   Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the minced pork and stir-fry until cooked through and no longer pink, breaking it up into small pieces as it cooks. Add the diced carrots and continue cooking for 2-3 minutes until the carrots begin to soften.

   5m

   Tips:

   • • Make sure the pork is fully cooked before adding vegetables
   • • Break up the meat into small pieces for even cooking
2. 2

   Season the pork mixture

   Add the oyster sauce and tomato sauce (or ketchup) to the pork and carrot mixture. Stir-fry for another 2-3 minutes, mixing well to coat all ingredients evenly with the sauces. Remove from heat and set aside.

   3m

   Tips:

   • • The tomato sauce adds a subtle sweetness that balances the savory oyster sauce
   • • Adjust sauce amounts to taste
3. 3

   Prepare the Chinese sausage

   Cut the Chinese sausage into bite-sized pieces. In a small pot, bring water to a boil over high heat. Add the sausage pieces and boil for 3-5 minutes. Drain well and set aside.

   5m

   Tips:

   • • Boiling the sausage removes excess fat and softens it
   • • You can also pan-fry the sausage slices instead of boiling
4. 4

   Fry the eggs

   In a small skillet (6-inch for 2 eggs or 8-inch for 3 eggs), melt 1 tablespoon of butter over medium heat. Once the butter is melted and sizzling, crack the eggs directly into the pan. Let them cook undisturbed until the whites begin to set.

   2m

   Tips:

   • • Using butter creates a rich flavor and helps achieve crispy edges
   • • A hot pan is key to getting beautiful crispy edges on the eggs
5. 5

   Add toppings and finish cooking

   Once the egg whites are mostly set, arrange the cooked pork mixture and boiled Chinese sausage pieces on top of the eggs. Cover the pan with a lid and cook for 1-2 minutes, or until the egg yolks reach your desired level of doneness.

   2m

   Tips:

   • • For runny yolks, cook for just 1 minute covered
   • • For firmer yolks, cook for 2-3 minutes
6. 6

   Season and serve

   Remove the lid and season with salt and pepper to taste. Garnish with chopped spring onions. Serve immediately in the hot skillet alongside sliced bread or baguette.

   1m

   Tips:

   • • The dish is traditionally served in the pan it was cooked in
   • • Use the bread to soak up the egg yolk and flavorful juices

• •Use a small cast iron or non-stick pan that can go from stovetop to table for authentic presentation
• •Fresh eggs are essential for the best taste and texture
• •Don't overcook the eggs - slightly runny yolks are traditional
• •You can prepare the meat mixture ahead of time and refrigerate it
• •Common condiments served with kai krata include Sriracha hot sauce, ketchup, and Maggi seasoning sauce
• •The dish is meant to be eaten immediately while still hot and sizzling

• •
  Sliced French baguette or crusty bread
• •
  Hot Thai tea or coffee
• •
  Fresh fruit juice
• •
  Sticky rice (for a more traditional Thai accompaniment)
• •
  Side of fresh cucumber slices
• •
  Pickled vegetables

Kai Krata originated as a popular street breakfast in Northern and Northeastern Thailand, though it has now spread throughout the country and is commonly found in Bangkok. The name literally translates to 'pan eggs' in Thai, referring to the small individual skillets in which the dish is cooked and served. This dish represents the Thai approach to breakfast - hearty, savory, and meant to provide energy for the day ahead. The combination of Chinese sausage and Vietnamese-style ham reflects Thailand's multicultural influences, particularly from Chinese immigrants who brought lap cheong (Chinese sausage) to Thai cuisine. Street vendors typically prepare this dish on small charcoal grills, serving it in cute miniature pans that keep the food hot throughout the meal. The dish has become particularly popular among students and workers looking for an affordable, filling breakfast that can be eaten quickly.

An authentic Kai Krata is characterized by several key elements: it must be served in the small pan it was cooked in, maintaining the sizzling hot presentation; the eggs should have slightly crispy edges from being fried in butter while the yolks remain runny or just slightly set; Chinese sausage (lap cheong) is essential for authentic flavor - it provides a distinctive sweet-savory taste that defines the dish; the use of both oyster sauce and tomato sauce/ketchup creates the characteristic sweet-savory flavor profile; and it's traditionally served with bread rather than rice, reflecting French colonial influence on Thai breakfast culture. Street food versions often cook everything in the same small pan over charcoal, which adds a subtle smoky flavor. While modern variations exist, the simplicity of the original recipe - eggs, pork, sausage, and minimal seasonings - is what makes this dish a beloved Thai breakfast classic.