by Justin Segelstrom
Hey there, fellow food lovers and farm enthusiasts! I'm super excited to start sharing my kitchen adventures and farm tales with you as the latest addition to On Your Table. My journey to this point has been a wild mix of ups and downs, kind of like experimenting with a new recipe that either becomes your next big hit or a story you laugh about later.
Let me tell you, my connection to farming isn't just through the grocery store aisles. My wife's family owns a farm just south of Mandan, and thanks to them, we're never short on fresh eggs. A bunch of other fresh-off-the-farm goodies every week as well when it's warmer. It's this close tie to the land and the hardworking folks who look after it that really gets me pumped about cooking.
Now, I've got to admit something — I'm absolutely nuts about breakfast. There's something special about kicking off your day with a plate full of the freshest ingredients. It's even better when those ingredients push you to break out of your usual routine. That's exactly what happened when I stumbled upon Kai Jeow, this amazing Thai Omelette I want to share with you that turned my breakfast game on its head.
Before I tried Kai Jeow, I thought I had breakfast all figured out. But man, that first bite was a game-changer — so fluffy, so savory, and packed with flavors I didn't even know I was missing out on. It was a wake-up call that there's a whole world of tastes out there I had yet to explore.
Cooking's a lot like farming, you know? It's all about putting in love and effort, even though you're not always sure how things will turn out. I've had my share of kitchen flops that made me wonder if I was cut out for this. But pushing through those tough times taught me a lot about resilience and being thankful for the wins, no matter how small.
This whole food journey of mine has been pretty epic—a real journey of battling kitchen disasters, celebrating those victorious dishes, and everything in between. It's brought me closer to understanding how we're all connected to nature and the food we eat.
So, as we dive into this blog together, I'm looking forward to sharing not just awesome recipes, but also the stories of perseverance, discovery, and the strong connection we all have with the land that sustains us. Whether you're all about farming, a whiz in the kitchen, or just here for some tasty eats, I'm inviting you to come along for the ride. Let's explore all the delicious possibilities waiting for us, one meal at a time.
Kai Jeow (Thai Omelette)
Ingredients for Egg Mixture (2 servings):
4 large eggs
1 Tbsp sliced green onions
1 tsp fish sauce
1 cup canola oil or any vegetable oil (for cooking - something with a high smoke point is best)
1 cup cooked rice
chopped cilantro and chili sauce for garnish
Sweet chili sauce: Just mix and set aside
4 Tbsp Sriracha Sauce
1 tsp soy sauce
2 tsp honey
Juice from 1 lime
Directions:
1. Alright, let's get cracking with those eggs! Grab a bowl and whisk those eggs up with the fish sauce and green onions until they're nice and smooth, with a bit of froth on top. Now, grab a deep skillet or a wok and crank the heat up to medium-high. You'll know it's hot enough when a drop of water dances on the surface. Then, splash in some oil and wait till it's shimmering but not smoking – we're not trying to start a fire here.
2. Time to pour in your beaten eggs. We're basically deep-frying these things. They should hit the oil with a satisfying sizzle and start to firm up around the edges pretty quick. Let them do their thing for about 30 seconds without poking around too much. You're aiming for a nice golden-brown on the bottom. Feel free to sneak a peek by gently lifting an edge with a spatula.
3. Now for the flip. This part can be a bit tricky, so grab your tongs or spatula and do your best. You're aiming for another 20-30 seconds of cooking until it's just how you like it. Once it's done, get it out of the pan and onto a plate lined with paper towels to get rid of any extra oil.
Assembly:
Spoon warm rice into a serving bowl and drape the omelet over it as best you can. Drizzle the sweet chili sauce over the omelet or serve it on the side. Garnish with fresh cilantro.
Note: This works great with leftover rice as well. If I ever have leftovers from the night before you better believe I'm making myself this for breakfast.
Justin Segelstrom is a chef who lives in Bismarck and has a website called My Complete Cooking.
Follow him on Instagram at @mycompletecooking and on Facebook at My Complete Cooking
His posts will appear the last Friday of each month at On Your Table.
Enjoy!