Crispy Rice Omelette

Crispy Rice Omelette
Photo by Beatriz Da Costa


  • 2 hot red or green chilies, seeded and slivered
  • 4 scallions (green and white parts), cut into 2-inch slivers
  • 1 ½ cups cooked long-grain white rice
  • 1 cup bean sprouts
  • 1 cup snow peas, cut into thin slivers
  • 6 eggs, lightly beaten
  • 1 tablespoon soy sauce
  • + 1 more ingredients
    • 2 tablespoons olive or peanut oil

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 minut...

View full recipe at My Recipes


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