Crispy Rice Omelette

Photo by Beatriz Da Costa
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 282 calories
    • Fat 15 g
    • Sat Fat 3 g
    • Cholesterol 317 mg
    • Sodium 364 mg
    • Protein 14 mg
    • Carbohydrate 24 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 75 mg


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


  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.
  2. 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.
  3. Place the skillet in the oven and cook 5 to 7 minutes or until the eggs are set.