Crispy Rice Omelet
- 20 min
- Serves 2
- 6 ingredients
10 minutes to prep, 10 to cook. A crispy rice omelet that combines fluffy eggs with toasted rice for a satisfying crunch. Finished with a hint of salt, pepper, and fresh scallions, it works perfectly as a quick breakfast or a light dinner.
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Method
Heat a non-stick skillet over medium heat and add the oil.
Add the cooked and cooled rice, spreading it evenly in the pan and allowing it to crisp for 2–3 minutes without stirring.
Kitchen notes · Added by ReelsMeals: The rice forms a crisp layer underneath. Leave it undisturbed so it browns before adding egg.
While the rice is crisping, beat the eggs in a bowl and season with a pinch of salt and pepper.
Pour the beaten eggs over the rice, tilting the pan to ensure the eggs coat the entire surface.
Kitchen notes · Added by ReelsMeals: The egg spreads across the rice as the pan tilts. Tilt in several directions to cover the surface.
Sprinkle the finely chopped scallions evenly over the top.
Cook until the eggs are fully set and the bottom of the omelet turns golden brown, about 2–3 more minutes.
Kitchen notes · Added by ReelsMeals: The egg is set and the underside is golden. Wait until the center no longer looks wet before folding.
Carefully fold the omelet in half using a spatula.
Kitchen notes · Added by ReelsMeals: The omelet folds without breaking apart. Slide the spatula underneath first to loosen the base.
Slide the omelet onto a plate, garnish with additional scallions if desired, and serve hot.
Tips while you cook
- Use cooled rice
- Make sure the rice is cooked and cooled before adding it to the skillet.
- Tilt for even coverage
- Tilt the pan while pouring the beaten eggs.
- Let rice crisp undisturbed
- Allow the rice to crisp for 2–3 minutes without stirring.
- Fold after eggs set
- Fold the omelet once the eggs are fully set and the bottom is golden brown.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Daniel Meng made this.
The recipe comes from Daniel Meng’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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