Crispy Rice Omelette
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
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
.
Similar Recipes
Quick Tip
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
