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Crispy Fried Rice Omelette Recipe

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4.3 from 269 reviews

A savory and crispy fried rice omelette that combines fluffy scrambled eggs with flavorful day-old rice, infused with sesame and chili oils, and topped with fresh vegetables and herbs for a satisfying meal.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Oils and Sauces

  • 1 tablespoon avocado oil
  • 1 teaspoon sesame oil
  • 2 teaspoons chili crunch
  • 2 teaspoons soy sauce
  • 1 teaspoon white sesame seeds

Main Ingredients

  • ½ cup day-old or leftover white rice
  • 2 large eggs (scrambled)
  • ⅓ cup mixed frozen vegetables (thawed)
  • 1 green onion (diced)
  • 1 tablespoon fresh cilantro
  • Optional: Kewpie mayo and additional green onions for topping

Instructions

  1. Prepare the skillet oils: Heat an 8 or 10-inch nonstick skillet over medium/high heat. Add avocado oil, sesame oil, and chili crunch to the pan and gently whisk together. When the oil mixture is hot and fragrant, add the soy sauce and stir to combine.
  2. Add sesame seeds and rice: Sprinkle the white sesame seeds into the skillet, followed by the day-old rice. Toss the rice to coat it well with the oil and seasoning. Use a spatula to spread the rice evenly over the bottom of the pan, pressing it down firmly, and cook undisturbed for 2-3 minutes to allow the rice to crisp up.
  3. Pour scrambled eggs: Pour the scrambled eggs evenly over the rice layer. Swirl the pan gently to ensure the eggs coat the rice uniformly. Cover the skillet with a lid and cook for 3-4 minutes, allowing the eggs to set and the rice to crisp beneath, indicated by a distinct aroma.
  4. Add vegetables and herbs: Sprinkle the thawed mixed vegetables, diced green onion, and fresh cilantro on top of the cooked egg layer. Cover the pan again and cook for another minute or until the eggs are fully cooked and the vegetables are warm.
  5. Fold the omelette: Using a spatula, carefully fold one side of the omelette over the other to form a half-moon shape. The exterior should be golden brown and crispy, creating a satisfying texture contrast.
  6. Serve: Gently transfer the omelette onto a serving plate. Optionally, top with Kewpie mayo and additional green onions for extra flavor and garnish. Serve immediately while hot and crispy.

Notes

  • Using day-old rice is key for achieving a crispy texture without sogginess.
  • Adjust the amount of chili crunch to your preferred spice level.
  • Make sure the pan is hot before adding rice to ensure it crisps properly.
  • Covering the pan helps cook the eggs evenly without flipping the omelette.
  • Optional toppings like Kewpie mayo add a creamy and tangy contrast.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Asian Fusion
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/crispy-fried-rice-omelette-recipe/