Crispy Rice Omelette Recipe

• 總時間: 3 minutes

食材

2/3 cup of leftover rice

2 eggs (whisked together)

1 Tbsp gochujang

1 Tbsp butter

1-2 Tbsp oil of choice

1/4 cup veg and herbs of choice - I used corn, spring onion greens and coriander

步驟

Break up the leftover rice with your hands to remove any clumps. Make the gochujang butter by mixing together the gochujang and butter.

Heat frying pan over medium high heat and add the oil. Add the rice and fry for about 1 minute, then add the gochujang butter and coat the rice. Press the rice across the bottom of the pan to make a circle and leave to fry for 1-2 minutes, then pour the whisked eggs over. Cover and cook for about 1 minute until the egg is just starting to set, then uncover and sprinkle over the veg/herbs of choice.

Fry uncovered for a further minute then use a spatula to release the sides/bottom of the rice (the rice should be crispy and pulling away from the pan). In one motion fold the rice over itself, plate up and serve!