Crispy rice omelettes have taken social media by storm, and I couldn’t resist trying the trend and adding my own Fit Foodie twist. The result is a satisfyingly crunchy exterior with a savory, fried-rice–style filling—one part crispy rice, one part fried rice, one part omelette. It’s a fantastic way to use leftover rice, pack in vegetables, and make a quick, delicious meal the whole family will enjoy. Top it with chili crunch and Kewpie mayonnaise for the full experience.
What makes this recipe great
- A viral trend that really works: This recipe is inspired by the popular crispy rice omelette technique, updated here with extra vegetables and a few flavor boosts to make it balanced and family-friendly.
- Highly customizable: Use any mix of vegetables you like—edamame, diced bell pepper, frozen mixed veggies, or just scallions. Omit or add ingredients to suit picky eaters or what you have on hand.
- Perfect any time of day: Serve it for breakfast, lunch, or dinner. It reheats well and makes a great way to repurpose leftover rice into something special.
Ingredients you need
- Leftover rice: Day-old or refrigerated rice is drier than freshly cooked rice and crisps much better in the pan—this is the key to the crunchy edges.
- Mixed vegetables: Frozen mixed vegetables, edamame, corn, or diced bell peppers work well. Thaw frozen vegetables before adding.
- Eggs: Whisked eggs poured over the rice create the omelette layer; two large eggs make a good portion for two servings.
- Oils and seasonings: Avocado or neutral oil, a touch of sesame oil, soy sauce, chili crunch, and sesame seeds round out the flavor profile.
- Toppings: Kewpie mayonnaise or regular mayo, extra chili crunch, sliced green onions, and cilantro are delicious finishing touches.
More recipes with eggs
- Quick and Easy Baked Eggs
- Easy Sheet Pan Scrambled Eggs
- Savory Breakfast Galette
- All Recipes with Eggs
Crispy Fried Rice Omelette
Summary: This crispy fried rice omelette combines classic fried rice flavors with a golden, crunchy rice exterior and a tender egg interior. Topped with Kewpie mayo and chili crunch, it’s a simple, satisfying meal that highlights leftover rice.
Author: Linley Hanson
Prep: 20 mins • Cook: 10 mins • Total: 30 mins • Servings: 2
Ingredients
- 1 tablespoon avocado oil (or neutral oil)
- 1 teaspoon sesame oil
- 2 teaspoons chili crunch (adjust to taste)
- 2 teaspoons soy sauce
- 1 teaspoon white sesame seeds
- ½ cup day-old or leftover white rice (packed)
- 2 large eggs, beaten
- ⅓ cup mixed frozen vegetables, thawed (or fresh vegetables, diced)
- 1 green onion, diced
- 1 tablespoon fresh cilantro, chopped (optional)
- Optional toppings: Kewpie mayonnaise, extra chili crunch, sliced green onions, sesame seeds
Instructions
- Heat an 8- or 10-inch nonstick skillet over medium-high heat. Add the avocado oil, sesame oil, and chili crunch. Whisk briefly to combine and heat until fragrant. Add the soy sauce and stir.
- Add the sesame seeds to the pan, then add the day-old rice. Toss the rice so it is evenly coated in the seasoned oil and soy sauce. Use a spatula to spread and press the rice firmly across the bottom of the pan to create an even layer. Cook undisturbed for 2–3 minutes so the rice begins to crisp.
- Pour the beaten eggs over the rice, tilting or swirling the pan so the egg covers the rice evenly. Cover the skillet and let the eggs cook for 3–4 minutes, until the eggs have set and the rice edge is crisping—you may smell the rice to tell when it’s browning.
- Scatter the mixed vegetables, green onion, and cilantro over the top of the cooked egg. Cover and cook another 1 minute, just until the vegetables are warmed through and the egg is fully set.
- Using a spatula, gently fold one side of the omelette over the other so it becomes a semicircle. The outside should be golden-brown and crisp.
- Carefully transfer the omelette to a plate. Finish with a drizzle of Kewpie mayo, an extra spoonful of chili crunch, and a sprinkle of sliced green onions and sesame seeds if desired. Serve immediately.
Tips & Notes
- Rice will crisp at different rates depending on your stovetop and pan; be patient and cook until you get a golden edge.
- Any vegetables work—use what you have on hand. Frozen mixed vegetables are convenient and quick after thawing.
- To make this spicier or milder, adjust the amount of chili crunch. Kewpie mayo adds a tangy, umami-rich finish but regular mayo works too.
- Leftovers can be refrigerated and gently reheated in a skillet to restore some crispness. Avoid microwaving if you want to keep the texture crispy.
Nutrition
Approximate per serving: Calories: 348 kcal • Carbohydrates: 44 g • Protein: 11 g • Fat: 14 g • Fiber: 2 g • Sugar: 1 g
Nutrition information is an estimate and should be used as a guideline only.