Crispy Rice Omelette
Serves 4| Hands-On Time: | Total Time:
- 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.
- 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 .
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.