Crispy Rice Omelette

Photo: Beatriz Da Costa

Recipe from

Recipe Time

Prep: 20 Minutes
Other: 5 Minutes

Nutritional Information

Calcium 75 mg
Calories 282
Caloriesfromfat 0 %
Carbohydrate 24 g
Cholesterol 317 mg
Fat 15 g
Fiber 2 g
Iron 3 mg
Protein 14 mg
Satfat 3 g
Sodium 364 mg

Ingredients

2 tablespoons olive or peanut oil
1 1/2 cups cooked long-grain white rice
4 scallions (green and white parts), cut into 2-inch slivers
2 hot red or green chilies, seeded and slivered
1 cup snow peas, cut into thin slivers
1 cup bean sprouts
1 tablespoon soy sauce
6 eggs, lightly beaten

Preparation

Heat oven to 350° F. Heat the oil in a 10-inch ovenproof skillet over medium heat. Add the rice, turning it in clumps with a large spoon until slightly crispy, about 5 minutes. Add the scallions, chilies, and snow peas and cook, stirring frequently just until they begin to get limp, about 3 minutes. Add the bean sprouts and cook 1 minute more. Stir the soy sauce into the eggs and then pour over the rice and vegetables in the skillet. Reduce heat to low and cook, undisturbed, 5 minutes. Place the skillet in the oven and cook 5 to 7 minutes or until the eggs are set.

Tip: Make rice in a heavy-bottomed pan so it doesn't scorch.

Note:

Melissa Clark,

February 2003