Crispy Rice Omelette
Description
This beauty took the internet by storm as 2025 was rehashing it’s greatest hits. Included are ingredients that I always have on hand (and use often), so I couldn’t help myself. I relied heavily on the Instagram reel from The Kitchn, and this very tasty breakfast/lunch/snack/anytime meal is now a regular go-to in our house – enjoy!
Ingredients
Ingredients are listed in the order that you use them;
chili crisp AND avocado oil
1 to 2 cups of leftover rice
2 to 4 eggs, beaten lightly
a handful of grateful cheese – old cheddar or gruyere or another strong cheese
furikake (Japanese Rice Seasoning) – you can find this at most larger grocery stores now
a couple of tablespoons of chopped green onion
more chili crisp
Instructions
The amount of rice you use and the number of eggs you choose depends on the size of your skillet (smaller is better), and how hungry you are. So choose a skillet, heat up a splash of avocado oil, add in a generous tablespoon of chili crisp and then stir in your rice. Continue to stir well until the rice is heated through, then level it out and leave it alone for a couple of minutes to crisp up.
Evenly pour on the beaten eggs, and use a spatula to chop and work the egg in without moving the rice around too much. Sprinkle on as much cheese as you’re using and then pop on a lid for 2 to 4 minutes until the egg is cooked through and the rice is nice and crispy. Remove the lid, turn off the heat and slide the omelette out onto a plate or cutting board. Sprinkle generously with furikake, add the green onions and then slice and add as much chili crisp to individual pieces as you’d like. So good!
