Spicy Asian Day Old Rice Omelette
A crispy-bottomed folded omelette built on food science fundamentals. Day old rice is essential - retrogradation firms the starch structure while dehydration allows Maillard browning instead of steaming. The triple chilli stack (gochujang, chilli garlic sauce, chilli crisp) delivers layered heat: fermented depth, sharp acidity, and oil-based crunch hitting at different times. Salt seasons the eggs rather than the rice because salt is hygroscopic and would pull moisture to the surface, working against crisping. Salting eggs disrupts protein bonds for a more tender set. Covered cooking creates two heat zones: direct contact crisps the bottom while trapped steam gently sets the top. Pre-cooking bacon preserves its crispy texture through the steam phase. Pickled carrots provide acid to cut richness, temperature contrast, and textural crunch. The final fold compresses layers, enables carryover cooking, and adds structural integrity.
Prep time
5 min
Cook time
12 min
Total time
17 min
Servings
2 servings
Ingredients
- 200g cooked rice, day old
- 3 eggs, beaten
- 2 slices bacon, pan-fried and chopped
- 30g shredded cheddar
- 1 tsp gochujang
- 2 tsp chilli garlic sauce
- 2 tsp chilli crisp
- Salt to taste
- 1/4 cup pickled carrots
- 1 tbsp neutral oil
- 1 green onion, sliced (for garnish)
Instructions
- 1
Cook bacon slices in a pan over medium heat until crispy. Remove, chop, and set aside.
- 2
In a bowl, season the day old rice with gochujang, chilli garlic sauce, and chilli crisp. Mix well to combine. Season the beaten eggs with salt.
- 3
Heat neutral oil in a large non-stick pan over medium heat. Add the seasoned rice and fry for 1 minute, pressing down to create an even layer.
- 4
Pour beaten eggs over the rice, tilting the pan to coat the surface evenly.
- 5
Distribute the chopped bacon, shredded cheddar, and pickled carrots evenly over the whole surface.
- 6
Cover and cook for 4 minutes until the eggs are set and the bottom is crispy.
- 7
Fold the omelette in half and cook uncovered for another 1 minute.
- 8
Slide onto a cutting board, cut in half, and serve immediately. Garnish with sliced green onion.
Nutrition
Calories
453 calories
Protein
20.1g
Carbs
33.8g
Fat
26.4g
Fiber
1.5g
Sodium
800mg