Crispy Rice Omelette

Crispy Rice Omelette
Beatriz Da Costa

Serves 4
preparation
20
minutes
cooking
25
minutes
other
0
minutes

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

Directions

  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.
Melissa Clark
January 2003

Nutritional Information

  • Per Serving
  • Calories 282
  • Calcium 75 mg
  • Carbohydrate 24 g
  • Cholesterol 317 mg
  • Fat 15 g
  • Fiber 2 g
  • Iron 3 mg
  • Protein 14 mg
  • Sat Fat 3 g
  • Sodium 364 mg
What does this mean? See Nutrition 101.