ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crispy Rice Omelette

Photo: Beatriz Da Costa
Prep time 20 mins
Other time 5 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.

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