CRISPY RICE OMELETTE WITH CORN AND SCALLIONS

Crispy Rice Omelette with Corn and Scallion - Olivia Adriance

CRISPY RICE OMELETTE WITH CORN AND SCALLIONS

This easy breakfast omelette takes less than 10-minutes from start to finish and can be totally customizable to whatever you have in your fridge.

Prep Time5

Cook Time8

Total Time13

Course: Breakfast

Cuisine: American, Asian

Keyword: 5 minute breakfast, crispy omelette, easy breakfast recipes, omelette

Servings:

Author: Olivia Adriance

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

If you don’t have gochujang, you can substitute it with a blend of chili garlic paste or make your own by mixing tomato paste with chili flakes and a splash of coconut aminos, or even just some sriracha.

Omelets like this are a great way to use up whatever you may have in your fridge! Add additional chopped herbs, shredded carrots, or even leftover roasted veggies.

For a complete meal, I like to serve it with avocado slices and/or a quick cucumber salad. My Avocado Tomato Herb Salad would be delicious here too!

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