Recipes

Nice n’ Spicy Crispy Rice Omelettes

15 min Serves 2 Easy Truffle and Black Garlic

These Crispy Rice Omelettes turn yesterday’s rice into something golden, crunchy, and deeply satisfying. It’s the perfect example of simple ingredients coming together to create unexpected magic

Quick

Who knew leftovers could be this good? These crispy rice omelettes turn yesterday’s rice into something golden, crunchy and deeply satisfying — crispy rice at the bottom, soft-set eggs on top, and all the melted cheese goodness you could want in between. Finished with a generous drizzle of Truffle & Black Garlic Rāyu, it’s a dish that somehow manages to be both comforting and a little bit fancy at the same time.

This one started as a very real leftovers problem and became a weekly ritual. If you’ve never had crispy rice before, this is your entry point — and once you’ve drizzled Rāyu over the golden edges and melted cheese, you’ll understand why half a jar disappeared the first time Brooke made it.

Truffle and Black Garlic
Used in this recipe
Truffle and Black Garlic
Luxury meets crunchy goodness. This is your everyday upgrade—turned all the way up. Deep, rich, and unapologetically indulgent, our Truffle & B...
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The Recipe

Ingredients

  • FOR THE OMLETTES
  • 1 cup cooked day-old rice
  • 1 tbsp gochujang paste
  • 2 tsp neutral oil (vegetable or light olive oil)
  • 2 large eggs
  • 1 tbsp milk or water
  • ¼ cup grated cheese
  • ½ avocado (sliced)
  • 1 spring onion (finely chopped)
  • 1 tsp Fiery Roasted Peanut Rayu (plus extra to drizzle)
  • 1 tbsp Kimchi (optional for serving)
  • Pinch of everything bagel seasoning, togarashi or equivalent
  • Salt (to taste)

Method

  1. MAKING IT
  2. Heat oil in a non-stick pan over medium heat.
  3. Add the rice and press it down firmly with a spatula to form an even layer. Cook undisturbed for 5–7 minutes until the bottom turns golden and crispy.
  4. While the rice crisps, whisk eggs with milk and a pinch of salt.
  5. Pour eggs over the rice, tilting the pan to spread evenly.
  6. Sprinkle cheese and half the spring onions on top.
  7. Cook until the eggs are just set and slightly glossy on top.
  8. TO SERVE
  9. Slide onto a plate, top with avocado, remaining spring onions, and a drizzle of Rayu.
  10. Finish with kimchi, seasoning of choice and serve immediately.

Why It Works

The magic here is patience on the rice. Press it down, leave it alone, and let the pan do the work. That five-to-seven minutes of undisturbed contact with the heat is what gives you those golden, shatteringly crispy edges — the contrast with the soft egg on top is the whole point of the dish.

The Truffle & Black Garlic Rāyu drizzled at the end brings a glossy, luxurious umami finish that elevates the whole thing from “using up leftovers” to “actually impressive”. For a spicier version, the Fiery Roasted Peanut Rāyu with a good spoon of kimchi is equally brilliant — hotter, crunchier, still completely addictive.

Make It Yours

  • Rice: Day-old, refrigerated rice is non-negotiable. Freshly cooked rice holds too much moisture and won’t crisp. Jasmine or short-grain works best. Avoid sticky or risotto rice.
  • Oil: Neutral oil (vegetable or grapeseed) so the rice crisps evenly. Butter is also a genuinely delicious option if you want to go there.
  • Cheese: It needs to melt — that’s the only rule. Cheddar and mozzarella are the safe bets. Beyond that, the world is your omelette.
  • Rāyu: All flavours work here — Truffle & Black Garlic for the original, Fiery Peanut with kimchi for the spicy version. Really, whichever one is calling from your shelf.

Not A Rulebook

Don’t have the pan too hot — the rice will burn before the egg sets.

Don’t go too low either — it won’t crisp, it’ll just steam.

Keep to the egg to rice ratio here or the mix will burn or undercook.

Check underneath throughout cooking — you want golden, not scorched.

Press the rice down firmly at the start and then leave it alone for a minute or two until you add the eggs.

Fiery Roasted Peanut Rāyu
Want extra heat?
Fiery Roasted Peanut Rāyu
Nutty crunch. More heat. No holding back. Our Fiery Roasted Peanut Rāyu (Crunchy Chilli Oil) takes everything you love about ...
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Rāyu FAQ

What is Rāyu?

A crunchy chilli oil made to add heat, texture and deep savoury flavour to almost anything.

How do I use it?

Spoon it over eggs, noodles, rice, dumplings, pizza, BBQ, roast vegetables or anything that needs a savoury lift.

Is it very spicy?

It brings warmth and flavour first. Heat varies by flavour, so start with a little and add more as you go.

Do I need to cook with it?

No. It is ready to spoon straight from the jar, but it also works beautifully stirred into sauces, marinades and dressings.

About This Product

Is it gluten free? Yes. Vegan? Yes. MSG free? Yes. The Rich Roasted Peanut Rāyu contains peanuts, sesame and soy - check the full ingredients list on the product page for complete allergen info.

Where is it made? Every jar is made in small batches in Perth WA, using 100% natural ingredients. No artificial anything.

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