Crispy rice omelette

A round crispy rice omelette from Clarence Court sits on a grey plate, which sits on a blue tabletop. Spread across the omelette is slices of cucumber and greens.

Prep Time: 10 minutes

Cook Time: 8 minutes

Serves: 1 - 2

A crispy, fried rice base is wrapped in a soft, savoury egg blanket to make this speedy, texture-packed omelette that’s perfect for a quick lunch or light dinner. Topped with a salad made of fresh herbs, zingy lime, cool cucumber and fiery chillis, it’s a simple, satisfying dish that’s full of contrast and character.

1 tbsp chilli crunch oil, plus extra to serve
150g cooked rice
3 large Clarence Court eggs
1 spring onion
1 tsp fish sauce
25g mix of mint and coriander
1 baby cucumber
1/2 green chilli
1/4 tsp toasted sesame oil
Squeeze of lime juice

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Heat 1 tbsp chilli oil in a small nonstick frying pan over medium heat. Add the rice and toss to coat for 2 minutes. Press the rice to evenly coat the base of the pan and let it crisp for 3 minutes.

Meanwhile, crack the eggs into a bowl and whisk together with 1 tsp fish sauce. Pour over the crisp rice and cook covered until just set, about 3 minutes.

To make the salad dressing, whisk together the remaining fish sauce, sugar, lime juice and sesame oil. Then chop the herbs, finely slice or julienne the spring onion, cucumber and green chilli and toss into the dressing.

Slide your omelette onto a plate and top with the herby salad. If you want more heat, dot over extra chilli crunch oil.

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A round crispy rice omelette from Clarence Court sits on a grey plate, which sits on a blue tabletop. Spread across the omelette is slices of cucumber and greens.

Crispy rice omelette

Prep Time: 10 minutes | Cook Time: 8 minutes | Serves: 1 - 2

A crispy, fried rice base is wrapped in a soft, savoury egg blanket to make this speedy, texture-packed omelette that’s perfect for a quick lunch or light dinner. Topped with a salad made of fresh herbs, zingy lime, cool cucumber and fiery chillis, it’s a simple, satisfying dish that’s full of contrast and character.

Method

Heat 1 tbsp chilli oil in a small nonstick frying pan over medium heat. Add the rice and toss to coat for 2 minutes. Press the rice to evenly coat the base of the pan and let it crisp for 3 minutes.

Meanwhile, crack the eggs into a bowl and whisk together with 1 tsp fish sauce. Pour over the crisp rice and cook covered until just set, about 3 minutes.

To make the salad dressing, whisk together the remaining fish sauce, sugar, lime juice and sesame oil. Then chop the herbs, finely slice or julienne the spring onion, cucumber and green chilli and toss into the dressing.

Slide your omelette onto a plate and top with the herby salad. If you want more heat, dot over extra chilli crunch oil.

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Ingredients

1 tbsp chilli crunch oil, plus extra to serve
150g cooked rice
3 large Clarence Court eggs
1 spring onion
1 tsp fish sauce
25g mix of mint and coriander
1 baby cucumber
1/2 green chilli
1/4 tsp toasted sesame oil
Squeeze of lime juice

Recipe Card