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A crispy rice omelette recipe topped with furikake, spam, and chili crisp oil.

Crispy Rice Omelette Recipe with Furikake

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10 mins

  • Cooking

    15 mins

Asian Fusion Recipe Video Asian Food Fusion Eggs Pork Rice or Noodle Dairy Appetizer Less Than 30 mins

Crispy, cheesy, spicy, and savory, this crispy rice omelette recipe is taken to the next level with chili crisp oil and furikake!

 

For those who love crispy rice recipes, this omelette has an entire base of crisped up leftover rice, making it a crunchy and flavor-packed snack that can be handheld, eating with chopsticks, or however else you like. Scrambled eggs, spam, and cheese serve as the key based ingredients that are essential to keeping this recipe quick and tasty.

 

When it comes to garnish, furikake serves as a key flavor for aroma and umami, as the dried seaweed matches up perfectly with the egg, spam, and cheese used as the foundation for this crispy rice recipe. For a blend of creamy, spicy, and extra notes of texture, you also have to add Lee Kum Kee Chiu Chow Style Chili Crisp Oil and Sriracha Mayo as finishing drizzles. The two sauces make this simple and quick thirty minute dinner a flavorful and craveworthy favorite you'll want to add to your weekly recipe lineup! 

What You Will Need

Ingredients

  • 1 cup cooked white rice (preferably day-old)
  • 2 large eggs
  • 1/4 can spam, diced small
  • 2 Tbsp. green onions, chopped
  • 1/4 cup shredded cheddar cheese

Seasoning

  • 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil, plus extra for garnish
  • 1 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 1 Tbsp. furikake
  • 2 Tbsp. Lee Kum Kee Sriracha Mayo

Made with
Lee Kum Kee products

Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces, Chili Oils

Chiu Chow Chili Crisp Oil
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)

How to make it

  1. Heat a nonstick pan over medium heat and add Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Add the cooked rice and Lee Kum Kee Premium Soy Sauce, stirring until evenly coated.

  2. Press the rice into a thin, even layer and cook for 2–3 minutes until it just begins to crisp on the bottom.

  3. Sprinkle diced Spam and green onions evenly over the rice, then pour the beaten eggs over the top, tilting the pan so the egg spreads evenly.

  4. Add shredded cheese and cook for another 3–4 minutes until the eggs are set and the bottom is golden and crispy.

  5. Slice and serve with furikake, a drizzle of Lee Kum Kee Sriracha Mayo, and an extra drizzle of Lee Kum Kee Chiu Chow Style Chili Crisp Oil. 

     

    Find more Asian fusion recipes like this on our recipes page!

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