Description
A crispy Japanese-style chili crisp rice omelette that turns leftover rice into a fast, savory breakfast, topped with furikake, scallions, and a spicy chili crisp kick.
Ingredients
Scale
- 1 tbsp chili crisp (or chili oil)
- 1 Instant Rice Cup (7.1 oz), or about 1 1/2 cups day-old cooked rice
- 3 to 4 Eggs, beaten
- furikake, to taste
- 4 scallions, chopped
Equipment
Instructions
- Dry the rice. If using day-old rice, skip this step. For an instant rice cup, heat it, then spread it thin on parchment and set aside about an hour to dry out.
- Crisp the rice. In a pan over medium heat, mix the chili crisp into the rice, then spread it in a thin, even layer across the bottom of the pan.
- Add the eggs. Whisk the eggs well and pour them over the rice, spreading to the edges with your spatula.
- Top it. Sprinkle the furikake and scallions evenly over the eggs.
- Cover and cook. Put a lid on and cook 3 to 5 minutes, until the eggs are set.
- Slide and slice. Loosen the edges, slide the omelette onto a plate, and cut it into triangles.
Notes
- Day-old rice from the fridge is the shortcut. It is already dried out, so you can skip the drying step entirely.
- Keep the rice layer thin and even for a crispy bottom edge to edge.
- Let the rice brown undisturbed before the eggs go on, or it turns into soft fried rice.
- Swap in sliced avocado, leftover steak, or sauteed veggies on top.
- Mix a little gochujang into the rice for a deeper, spicier flavor.
- Prep Time: 5
- Cook Time: 8
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1/2 recipe
- Calories: 330 kcal
- Sugar: 1g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 320mg