Crispy Rice, Eggs, and a Nice Chili Crisp

• ukupno vrijeme: 1 hour 4 minutes

Sastojci

1 tbsp chili oil

1 instant rice cup (7.1 oz)

3-4 eggs (beaten)

furikake (to taste)

4 stalks scallions

Upute

If you’re using day old rice, skip step 1. If you’re using an instant rice cup, heat it in the microwave, and then spread it out in a thin layer over a sheet of parchment paper and set aside for 1 hour to dry it out.

Chop the scallions. In a pan over medium heat, add the chili oil and mix it with the rice. Use a silicone spatula to spread a thin, even layer of rice over the bottom of the pan.

Crack the eggs into a small bowl and whisk together well. Then, pour it over the top of the rice. If it’s uneven, use your spatula to spread it across the rice.

Sprinkle the furikake and the scallions evenly across the eggs.

Cover the pan with a lid and let it cook for 3-5 minutes or until the eggs are cooked through.

Slide your spatula along the edges to make sure the rice is not sticking to the pan, then lift and tilt the pan and slide the rice omelette onto a plate. Use a knife or a pizza cutter to cut it into triangular pieces.

Enjoy!