Crispy Rice Omelette
Crispy Rice Omelette
Ingredients
For the Topping
- 1/4 cup chili oil, with crispy bits
- 1 cucumber, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup green onions, finely chopped, divided
- 1 tablespoon sesame seeds
- 1/4 cup fresh basil or mint leaves, torn
For the Omelette
- 2 cups cooked white rice
- 2 tablespoons vegetable oil, or other high-heat oil
- 1 tablespoon golden-brown seasoning powder, such as bouillon powder or savory seasoning blend
- 8 large eggs
For Garnish
- as needed chili oil, for drizzling
Instructions
- 1
In a medium mixing bowl, add the 1/4 cup of chili oil with crispy bits. Add the chopped cucumber, halved cherry tomatoes, and half of the chopped green onions (2 tablespoons). Sprinkle in the sesame seeds and torn fresh basil or mint leaves. Mix all the topping ingredients thoroughly with a spoon until well combined. Set aside.
⏱️ 8 min
- 2
Heat the vegetable oil in a large non-stick frying pan over medium heat. Once hot, add the cooked white rice to the pan. Use a spatula or spoon to break up the rice and spread it evenly across the bottom of the pan to form a flat layer.
⏱️ 2 min
- 3
Sprinkle the golden-brown seasoning powder evenly over the rice. Mix the seasoning into the rice, continuing to spread and press the rice down firmly with your spatula to allow it to crisp up. Cook for 5-7 minutes, or until the rice forms a golden-brown, crispy base.
⏱️ 7 min
- 4
While the rice is crisping, crack the large eggs into a separate bowl. Beat the eggs vigorously with a fork until the yolks and whites are fully combined and slightly frothy.
⏱️ 2 min
- 5
Pour the beaten egg mixture directly over the crispy rice layer in the frying pan, ensuring it covers the rice evenly. Sprinkle the remaining 2 tablespoons of chopped green onions over the raw egg mixture. Cover the pan with a lid and cook for 5-7 minutes, or until the egg is set and the bottom (rice side) is golden brown and crispy.
⏱️ 7 min
- 6
Carefully slide the omelette onto a serving plate, ensuring the crispy rice side is now facing upwards. Spoon the prepared topping mixture generously over the center of the omelette. Garnish with additional chopped green onions and drizzle extra chili oil from a squeeze bottle over the entire dish before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Omelette
For the Topping
- 1/4 cup chili oil, with crispy bits
- 1 cucumber, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup green onions, finely chopped, divided
- 1 tablespoon sesame seeds
- 1/4 cup fresh basil or mint leaves, torn
For the Omelette
- 2 cups cooked white rice
- 2 tablespoons vegetable oil, or other high-heat oil
- 1 tablespoon golden-brown seasoning powder, such as bouillon powder or savory seasoning blend
- 8 large eggs
For Garnish
- as needed chili oil, for drizzling
Instructions
- 1
In a medium mixing bowl, add the 1/4 cup of chili oil with crispy bits. Add the chopped cucumber, halved cherry tomatoes, and half of the chopped green onions (2 tablespoons). Sprinkle in the sesame seeds and torn fresh basil or mint leaves. Mix all the topping ingredients thoroughly with a spoon until well combined. Set aside.
⏱️ 8 min - 2
Heat the vegetable oil in a large non-stick frying pan over medium heat. Once hot, add the cooked white rice to the pan. Use a spatula or spoon to break up the rice and spread it evenly across the bottom of the pan to form a flat layer.
⏱️ 2 min - 3
Sprinkle the golden-brown seasoning powder evenly over the rice. Mix the seasoning into the rice, continuing to spread and press the rice down firmly with your spatula to allow it to crisp up. Cook for 5-7 minutes, or until the rice forms a golden-brown, crispy base.
⏱️ 7 min - 4
While the rice is crisping, crack the large eggs into a separate bowl. Beat the eggs vigorously with a fork until the yolks and whites are fully combined and slightly frothy.
⏱️ 2 min - 5
Pour the beaten egg mixture directly over the crispy rice layer in the frying pan, ensuring it covers the rice evenly. Sprinkle the remaining 2 tablespoons of chopped green onions over the raw egg mixture. Cover the pan with a lid and cook for 5-7 minutes, or until the egg is set and the bottom (rice side) is golden brown and crispy.
⏱️ 7 min - 6
Carefully slide the omelette onto a serving plate, ensuring the crispy rice side is now facing upwards. Spoon the prepared topping mixture generously over the center of the omelette. Garnish with additional chopped green onions and drizzle extra chili oil from a squeeze bottle over the entire dish before serving.
⏱️ 4 min