Crispy Rice Omelette
Crispy Rice Omelette
Ingredients
For the Crispy Rice Omelette
- 1 tablespoon chili crisp, plus more for garnish
- 1 1/2 cups leftover day-old rice
- 4 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup grated cheese, such as cheddar or Monterey Jack
- 1 tablespoon furikake
- 2 scallions, sliced, plus more for garnish
Instructions
- 1
In a medium bowl, crack the eggs. Add the salt and freshly ground black pepper. Whisk thoroughly until the eggs are well beaten and slightly frothy.
⏱️ 2 min
- 2
Heat a small (about 8-inch) non-stick skillet over medium heat. Add 1 tablespoon of chili crisp and allow it to heat until fragrant, about 30 seconds.
⏱️ 1 min
- 3
Add the leftover day-old rice to the skillet. Use a spatula to stir and press the rice down firmly into an even layer, coating it with the chili crisp. Allow it to cook for 3-4 minutes, pressing occasionally, to create a crispy base.
⏱️ 4 min
- 4
Pour the beaten eggs evenly over the crispy rice in the skillet. Immediately sprinkle the grated cheese generously over the egg and rice mixture. Then, sprinkle the furikake and sliced scallions evenly over the top.
⏱️ 1 min
- 5
Cover the skillet with a lid and continue to cook for 5-7 minutes, or until the eggs are completely set and the bottom of the rice is golden brown and crispy. The cheese should be melted and bubbly.
⏱️ 6 min
- 6
Once cooked, remove the lid. Carefully slide the crispy rice omelette out of the skillet onto a cutting board. Cut it into wedges, similar to a pizza. Serve immediately, garnished with additional chili crisp and fresh sliced scallions as desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Omelette
Ingredients
For the Crispy Rice Omelette
- 1 tablespoon chili crisp, plus more for garnish
- 1 1/2 cups leftover day-old rice
- 4 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup grated cheese, such as cheddar or Monterey Jack
- 1 tablespoon furikake
- 2 scallions, sliced, plus more for garnish
Instructions
- 1
In a medium bowl, crack the eggs. Add the salt and freshly ground black pepper. Whisk thoroughly until the eggs are well beaten and slightly frothy.
⏱️ 2 min - 2
Heat a small (about 8-inch) non-stick skillet over medium heat. Add 1 tablespoon of chili crisp and allow it to heat until fragrant, about 30 seconds.
⏱️ 1 min - 3
Add the leftover day-old rice to the skillet. Use a spatula to stir and press the rice down firmly into an even layer, coating it with the chili crisp. Allow it to cook for 3-4 minutes, pressing occasionally, to create a crispy base.
⏱️ 4 min - 4
Pour the beaten eggs evenly over the crispy rice in the skillet. Immediately sprinkle the grated cheese generously over the egg and rice mixture. Then, sprinkle the furikake and sliced scallions evenly over the top.
⏱️ 1 min - 5
Cover the skillet with a lid and continue to cook for 5-7 minutes, or until the eggs are completely set and the bottom of the rice is golden brown and crispy. The cheese should be melted and bubbly.
⏱️ 6 min - 6
Once cooked, remove the lid. Carefully slide the crispy rice omelette out of the skillet onto a cutting board. Cut it into wedges, similar to a pizza. Serve immediately, garnished with additional chili crisp and fresh sliced scallions as desired.
⏱️ 2 min