Photo by: Photo: Beatriz Da Costa

Crispy Rice Omelette

  • Yield: Makes 4 servings


  • 2 tablespoons olive or peanut oil
  • 1 1/2 cups cooked long-grain white rice
  • 4 none scallions (green and white parts), cut into 2-inch slivers
  • 2 none 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 none eggs, lightly beaten


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.

Nutritional Information

Amount per serving
  • Calcium: 75mg
  • Calories: 282none
  • Calories from fat: 0%
  • Carbohydrate: 24g
  • Cholesterol: 317mg
  • Fat: 15g
  • Fiber: 2g
  • Iron: 3mg
  • Protein: 14mg
  • Saturated fat: 3g
  • Sodium: 364mg

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Crispy Rice Omelette Recipe