Asian Market Crispy Rice Omelette

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I make this regular old basmati rice, plus whatever veggies look really good at our Asian market, the Super 88.

You could easily toss in some mushrooms, chopped spinach, or even thinly-sliced baby bok choy. Some leftover chicken or bits or cooked pork or bacon would also be a really good addition.

Use a good, nonstick pan to ensure you’ll have an easy time getting the finished omelette out. It makes a good brunch dish or late-night snack.

Asian Market Crispy Rice Omelette

6 eggs
1/4 tsp. Chinese five-spice powder
2 Tbls. toasted sesame oil
2 cups basmati or jasmine rice, cooked
1 Tbls. fresh ginger, minced
2 cloves garlic, minced
3 scallions, chopped
2 Tbls. fresh basil, cut into ribbons
1 smallish cayenne pepper, seeded and sliced into thin rings
1 cup snow peas, sliced into slivers
1 cup bean sprouts
1 Tbls. soy sauce

Preheat your oven to 350 degrees.

In a medium bowl, beat the eggs together with the five-spice powder until light and fluffy. Set aside.

Brown the rice and cook the veggies
Add the sesame oil to a large, ovenproof nonstick skillet and set it on the stove over medium heat.

When the oil is hot, add the rice, ginger, and garlic. Stir to combine. Saute for about 5-7 minutes until the rice begins to brown and the ginger and garlic start to smell really good.

Toss in the scallions, basil, cayenne pepper, and snow peas. Stir to combine. Saute for another 5 minutes, til the veggies start to get soft.

Add the bean sprouts. With a spatula, stir to distribute them evenly, making sure to loosen up any brown bits that may be stuck to the bottom of the pan. (These can make your omelette stick to the pan when you go to remove it.)

Add the eggs
Add the soy sauce to the beaten eggs and whisk together quickly.

Pour the eggs evenly over the rice and veggie mixture in your pan. Don’t stir it—just give the pan a quick, sharp jiggle to help the eggs settle.

Let cook undisturbed for about 5 minutes.

Finish in the oven
Transfer the skillet to the oven to finish cooking for about 10 minutes. It’s done when the eggs are completely set and the top begins to get golden.

Serve and enjoy!
Remove the pan from oven. Slide the omelette onto a wooden board. (If it doesn’t slide right out, slip a thin spatula underneath and push gently to loosen it.)

Cut into wedges. Serve immediately with hot tea or ice-cold beer.

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie works as an advertising copywriter in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.