Crispy Rice Omelette

Crispy Rice Omelette
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Serves 4| Hands-On Time: | Total Time:

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.
By February, 2003

Nutritional Information

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

Quick Tip

Cracked eggshells
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

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