Crispy Rice Omelette

A delectable crispy rice omelette inspired by Indonesian street food Kerak Telor, perfect for using up leftover rice and adding a twist to your breakfast routine.

By @kalejunkie

Original recipe source

Cook time: 10 minutes

Servings: 2

Ingredients

• 1 tsp Chili Oil Use Momofuku or any preferred brand
• 0.5 cup Cooked Rice
• 2 Eggs whisked
• 2 Eggs already whisked
• 0.25 cup Parmesan Cheese grated
• 1 Green Onion sliced thin

Instructions

1. Heat the chili oil in a small non-stick skillet over medium heat.
2. Add the cooked rice to the skillet and spread it in an even layer, gently pressing down. Let it cook for about 3-4 minutes until the bottom starts to develop a crisp crust.
3. Meanwhile, whisk the eggs in a bowl.
4. Pour the whisked eggs over the crispy rice in the skillet.
5. Add grated parmesan cheese and sliced green onions on top of the eggs. Cover the pan to let the eggs cook through.
6. Fold the cooked eggs with fillings into an omelette shape.