Crispy gochujang rice omelette

Crispy gochujang rice omelette

Tags

Eggs

Cook

Ingredients

  • ⅔ cup cooked rice
  • 2 eggs, whisked
  • 1 tbsp gochujang
  • 1 tbsp butter
  • 1 tbsp neutral oil
  • ¼ cup cheese, grated
  • ¼ cup corn
  • 2 tbsp coriander, chopped
  • 2 spring onions, finely sliced

Steps

  1. Break up the leftover rice with your hands to remove any clumps. In a small bowl mix the gochujang and butter until combined.
  2. Heat the oil in a non-stick frying pan over medium-high heat. Add the rice and fry for 1 minute, then stir through the gochujang butter until evenly coated.
  3. Press the rice into an even circle and cook for 1-2 minutes until the base starts to crisp.
  4. Pour over the whisked eggs, cover and cook for 1 minute until the eggs are just beginning to set. Uncover, sprinkle over your veggies and herbs, then cook for another minute.
  5. Once the rice is golden and crispy underneath, loosen the edges with a spatula and fold the omelette in half. Serve immediately.