Crispy Fried Rice Omelette
Crispy rice omelettes are going absolutely viral on social media right now, and I had to not only give it a try, but put my own Fit Foodie spin on it. And wow am I here to say, this is one trend that absolutely lives up to the hype. So, without further ado, I present, my crispy fried rice omelette.
It’s a great way to use up leftover rice, and is veggie-packed — think of it as one part crispy rice, one part fried rice, one part omelette. I’ve made this countless times for my family, and everyone gobbles it up every time. Top it with chili crunch and kewpie for the ultimate omelette. Enjoy!
A viral trend that lives up to the hype: I was so inspired by Diane Morrisey and her recipe for a crispy rice omelette, and then amped up the veggies to make this my own.
Super customizable: I’ve made this omelette with just edamame for the veggies, and it’s still just as delicious! My kiddos love it with just the crispy rice, eggs and topped with shredded cheese, and that’s delish, too! You really can’t go wrong with this recipe.
Perfect for any meal: I’ve made this for breakfast, lunch AND dinner, and honestly I love any occasion to make this yummy omelette.
Ingredients You Need
- The #1 key ingredient you need for this omelette is leftover rice. Why? Old rice, is drier than rice that has jsut been cooked as some of the moisture is gone. This is crucial to this recipe because it creates that crispy rice edge this recipe is known for.
- Mixed vegetables: I’ve made this recipe with everyrthing from a bag of frozen mixed veggies to diced bell peppers to just edamame. Choose your own adventure here, you really can’t go wrong with any veggie!
- Eggs: Can’t have this omelette without the eggs! I like to whisk my eggs in a bowl before pouring over the rice in the pan.
- Toppings: I’m a huge fan of chili crunch, so I like to finish off this omelette with that + kewpie mayo and green onions.
More Recipes with Eggs
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Heat an 8 or 10-inch nonstick skillet over medium/high heat. Add the avocado oil, sesame oil, and chili crunch to the pan and gently whisk. When the oil is hot and fragrant, add the soy sauce.
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Add sesame seeds to the pan, followed by the white rice. Toss until the white rice is coated. Use a spatula to spread the white rice over the bottom of the pan. Firmly press the rice down into the pan and cook for 2-3 minutes.
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Pour the scrambled eggs over the rice. Swirl the pan so that the egg evenly coats the rice. Cover the pan and allow the egg to cook for 3-4 minutes. You may start to smell the rice crisping.*
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Add the vegetables, green onion, and cilantro to the top of the egg. Cover the pan and cook for an additional minute or until the egg is cooked and the vegetables are warm.
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Using a spatula, gently fold one side of the omelette over onto the other side. The outside of the omelette should be golden brown and crispy.
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Gently transfer the omelette to a plate. Top with optional Kewpie mayo and green onions.
- Rice will crisp up at different speeds depending on the stove top used.
- Feel free to use any type of vegetable for the mixed vegetables.
Calories: 348 kcal, Carbohydrates: 44 g, Protein: 11 g, Fat: 14 g, Fiber: 2 g, Sugar: 1 g
Nutrition information is automatically calculated, so should only be used as an approximation.
