Description
This Crispy Fried Rice Omelette combines irresistible flavors with simple prep. It features leftover rice, eggs, and veggies, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 tablespoon avocado oil
- 1 teaspoon sesame oil
- 2 teaspoons chili crunch
- 2 teaspoons soy sauce
- 1 teaspoon white sesame seeds
- 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
Instructions
- Heat an 8 or 10-inch nonstick skillet over medium/high heat. Add the avocado oil, sesame oil, and chili crunch, whisking gently. When hot, add soy sauce.
- Add sesame seeds, followed by white rice. Toss to coat, then spread and press the rice firmly into the pan. Cook for 2-3 minutes.
- Pour scrambled eggs over the rice, swirling to coat evenly. Cover and cook for 3-4 minutes until the egg is set and rice is crispy.
- Add the vegetables, green onion, and cilantro on top. Cover and cook for another minute until the egg is fully cooked and veggies are warm.
- Gently fold one side of the omelette over the other side. The outside should be golden and crispy.
- Carefully transfer the omelette to a plate and top with Kewpie mayo and green onions, if desired.
Notes
Use day-old rice for the best texture.
Feel free to customize the vegetables based on what you have on hand.
Optional toppings like Kewpie mayo enhance the flavor.
Nutrition
- Serving Size: 1 omelette
- Calories: 370
- Sugar: 1g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 300mg