This Crispy Chilli Rice Omelette is the ultimate quick and comforting meal, turning simple pantry staples into something irresistibly delicious. Leftover rice becomes golden and crunchy in chilli oil, while the eggs cook up soft and fluffy for the perfect contrast in texture. It is fast, easy and packed with savoury flavour, making it ideal for busy mornings, lazy lunches or effortless weeknight dinners. With minimal prep and maximum flavour, this recipe is a go-to for anyone who loves bold, satisfying food with very little effort.
½ cup cooked rice
2 large eggs, lightly whisked
2 tbsp Marion’s Kitchen Crispy Chilli Oil
Chopped spring onions, to serve (optional)
Shredded Parmesan cheese, to serve (optional)
- Heat the Marion’s Kitchen Crispy Chilli Oil in a large frying pan over medium heat.
- Add the cooked rice and stir to coat it evenly in the chilli oil.
- Spread the rice into an even layer and gently press it down with a spatula. Cook for 1-2 minutes, or until the base becomes golden and crispy.
- Pour the whisked eggs evenly over the rice. Sprinkle with spring onions and Parmesan cheese, if using.
- Cover the pan with a lid and cook for about 3 minutes, or until the eggs are just set.
- Fold the omelette in half, slide onto a plate and serve immediately with extra chilli oil or hot sauce.
