Breakfast for 2
Crispy Rice Omelet
Chinese sausage and day-old rice crisp in chili oil before eggs fold around the filling into a firm omelet.
$1.32per serving $
25 minstart to table
2servings
Ingredients
- 3/4 cup sliced chinese sausage
- 1 tbsp chili oil
- 3/4 cups day-old cooked rice
- 4 large eggs
- 1/2 tsp fish sauce
- 1/4 tsp pepper
- 1/4 tsp sugar
- sriracha chili sauce and scallion oil (optional)
Steps
- Heat the chili oil in a 10-inch nonstick skillet over medium heat and cook the sausage for 4 minutes.
- Add the rice and cook for 5 minutes, stirring occasionally until the edges turn crisp.
- Whisk the eggs, fish sauce, pepper, and sugar in a bowl until blended.
- Spread the rice mixture evenly in the skillet, pour in the eggs, and cook for 4 minutes until the bottom sets.
- Fold the omelet and cook for 2 minutes more, until the eggs are firm.
- Cook sausage until it reaches 160 F inside.
- Drizzle with sriracha or scallion oil if using.
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