CRISPY RICE OMELETTE WITH CORN AND SCALLIONS
on Oct 17, 2025
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Crispy rice, eggs, and a spicy Asian sauce – this recipe is a great way to use up leftover rice and repurpose it for a nutritious, single serve breakfast.
This Crispy Rice Omelette with Corn and Scallions will quickly become a staple of yours when you need a last-minute, need to eat ASAP meal.
The beauty of this recipe is that it’s better with leftover rice. How many times do you have a scoop of leftover rice from a meal that you don’t want to throw out, but simply don’t know what to do with?
Allowing it to crisp up in a frying pan transforms its texture. And when added with eggs and spicy gochujang chili paste, the crispy rice takes on a whole new level of flavor.
I added corn and scallions to the mix here, but feel free to add roasted veggies from last night’s dinner.
Once you have this recipe in your repertoire, you may just be making leftover rice on purpose from here on out.
Thank you to @the_foodiediaries on Instagram for the recipe inspo! Enjoy!
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Key Ingredients for Fried Rice Omelette
This recipe is proof that even the most random of items in your fridge can transform into a healthy meal. Here’s what you’ll need, and suggestions for some substitutions as well!
- Leftover Rice: The trick here is using day-old rice. You want it to be cool so it easily breaks up in the skillet. Any type of rice will do, but I typically make this with white rice.
- Eggs: The real core ingredient here is eggs — you simply can’t make an omelette without them!
- Gochujang-Style Chili Paste: Gochujang is a fermented Korean chili paste. If you don’t have it, you can make a substitute by mixing tomato paste with chili flakes and a splash of coconut aminos, or even just a little sriracha.
Pin this recipe for later!
Pin It- Dairy-Free Mayo: A bit of creaminess helps offset the spiciness of the chili paste.
- Corn: There’s always a bag of frozen corn lurking in the back of my freezer. Corn adds an unexpected element of surprise to this omelette. Drained, canned corn would also work or even fresh if it’s in season. If you don’t have corn, you can leave it out or swap for another veggie.
- Scallions: With their mild onion flavor, scallions are a perfect pairing to any egg dish. Other herbs that could work include cilantro, chives, or parsley.
How to Make Crispy Rice Omelette
Start by whisking the eggs with a pinch of salt and pepper in a small bowl. Set aside.
Next, in another small bowl, stir together gochujang and dairy-free mayo for the sauce.
Heat neutral-flavored oil in a nonstick or well-seasoned cast-iron skillet over medium-high heat.
Add the rice and cook for 1 to 2 minutes, pressing it down into an even layer with a spatula.
Add corn and spoon the gochujang-mayo sauce evenly across the rice. Stir gently to coat everything, then press the mixture down again into a flat circle.
Cook for another 1 to 2 minutes, until the bottom is golden and crisp.
Pour whisked eggs over the rice, tilting the pan to spread evenly. Sprinkle with scallions. Cover and cook for 1 to 2 minutes, just until the eggs are mostly set.
To finish, uncover and cook another 30 seconds to 1 minute if needed. Use a spatula to gently release the edges and fold the omelette in half. Transfer to a plate.
Garnish with additional mayo/gochujang, sliced scallions, and enjoy immediately!
Other High-Protein Breakfast Ideas:
- Gluten-Free Meal Prep Breakfast Burritos (Freezer Friendly)
- Orange Creamsicle Protein Smoothie
- Spinach Mushroom and Artichoke Frittata
- Homemade Hidden Veggie Maple Turkey Breakfast Sausages
CRISPY RICE OMELETTE WITH CORN AND SCALLIONS
Ingredients
- ⅔ cup cooked leftover rice (cooled and broken up)
- 2 eggs
- 1 tablespoon avocado oil (or neutral oil of choice)
- 2 teaspoons gochujang-style chili paste (see note for alternatives)
- 1 tablespoon dairy-free mayo
- ¼ cup corn (fresh, canned, or thawed from frozen)
- 2 scallions, thinly sliced (one for inside the omelette, one for garnish)
- Salt and pepper, to taste
Instructions
- Whisk the eggs with a pinch of salt and pepper in a small bowl and set aside.
- Mix the sauce: In another small bowl, stir together gochujang and dairy-free mayo.
- Crisp the rice: Heat oil in a nonstick or well-seasoned cast-iron skillet over medium-high heat. Add the rice and cook for 1 to 2 minutes, pressing it down into an even layer with a spatula.
- Flavor the rice: Add corn and spoon the gochujang-mayo mixture evenly across the rice. Stir gently to coat everything, then press the mixture down again into a flat circle. Cook for another 1 to 2 minutes, until the bottom is golden and crisp.
- Pour whisked eggs over the rice, tilting the pan to spread evenly. Sprinkle with scallions. Cover and cook for 1 to 2 minutes, just until the eggs are mostly set.
- To finish, uncover and cook another 30 seconds to 1 minute if needed. Use a spatula to gently release the edges and fold the omelette in half. Transfer to a plate.
- Garnish with additional mayo/gochujang, sliced scallions, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
