Tam To’s Crispy Rice Omelet

Total Time Prep/Total Time: 25 min.
Yield 2 servings
Try making this crispy rice omelet instead of another fried rice with leftovers! It’s easy and crispy, and it takes less than 10 minutes to make. This recipe is topped with Chinese sausage and scallion oil, but you can get creative with your choice of toppings. —Tam To, Los Angeles, California

Ingredients

  • 3/4 cup sliced Chinese sausage
  • 1 tablespoon chili oil
  • 1-1/2 cups day-old cooked rice
  • 4 large eggs, room temperature, beaten
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sugar
  • Sriracha chili sauce and scallion oil, for garnish

Directions

  1. In a medium skillet, cook Chinese sausage over medium heat until edges are crisp, 3-4 minutes. Remove from pan.
  2. Add chili oil to the same skillet and heat until fragrant, about 1 minute. Add rice, stir to coat. Press flat with a spatula; allow to cook until bottom is crisp, about 3 minutes.
  3. In a small bowl, beat eggs, fish sauce, pepper and sugar until well combined. Evenly pour over rice and top with cooked Chinese sausage. Cover and cook until eggs are set, about 4 minutes.
  4. Remove from pan to a cutting board. Garnish with Sriracha and scallion oil, then cut into slices to serve.
Try making this crispy rice omelet instead of another fried rice with leftovers! It’s easy and crispy, and it takes less than 10 minutes to make. This recipe is topped with Chinese sausage and scallion oil, but you can get creative with your choice of toppings. —Tam To, Los Angeles, California
Recipe Creator

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