Pizza might be the most popular day-after leftover breakfast, but let’s give credit to the runner-up: Chinese takeout. If you’ve recently stocked your fridge with leftover fried rice, there’s no need to let that go to waste. Leftover rice deserves more praise for its versatility and ability to be transformed into the perfect egg breakfastomurice. This Japanese breakfast is an example of yōshoku, authentic cuisine transformed by Western influence, and all you have to do it wrap your leftover rice in a thin, crepe-like fried egg. The western-style fried rice omelet is commonly topped with ketchup, but if you prefer a punch of heat, we recommend Sriracha.
3 tablespoons oil, divided
1 cup leftover fried rice
2 large eggs, whisked
Kosher salt to taste
Pepper to taste
How to Make It
Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add leftover fried rice to the skillet and sauté for 2 minutes, or until heated through. Increase heat to high and continue cooking until rice starting to crisp. Remove rice from pan and reserve.
Reduce heat to medium and heat remaining oil in the skillet. Meanwhile, season whisked eggs with salt and pepper to taste. Pour eggs into the skillet and shake while mixing with a rubber spatula for 10 seconds. Stop mixing when the eggs begin to set and let the omelet cook, undisturbed, for 2 to 3 minutes. Run the spatula around the outer edges to release the omelet from the pan. Flip and cook for a couple more minutes.
Remove the omelet from the pan, fill with reserved fried rice, fold, and douse in Sriracha.
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