Crispy rice, eggs, and a nice chili crisp kick 😋 There’s just something so satisfying about biting into one of these! If you have left over rice, this is one of the best ways I’ve found to bring new life into it without just making fried rice. I like to top mine with a little chili crisp, but you can get WAY more creative if you want with things like sliced avocado, steak, veggies, etc. Next time, I was thinking I might mix some gochujang into the rice to give it a little more flavor, but it’s still delicious like this and takes less than 10 minutes to make. Would you try them? Let me know in the comments what you think if you do! 🙌 INGREDIENTS 1 tbsp chili oil 1 instant rice cup (7.1 oz) 3-4 eggs (beaten) furikake (to taste) 4 stalks scallions INSTRUCTIONS 1️⃣ If you’re using day old rice, skip step 1. If you’re using an instant rice cup, heat it in the microwave, and then spread it out in a thin layer over a sheet of parchment paper and set aside for 1 hour to dry it out. 2️⃣ Chop the scallions. In a pan over medium heat, add the chili oil and mix it with the rice. Use a silicone spatula to spread a thin, even layer of rice over the bottom of the pan. 3️⃣ Crack the eggs into a small bowl and whisk together well. Then, pour it over the top of the rice. If it’s uneven, use your spatula to spread it across the rice. 4️⃣ Sprinkle the furikake and the scallions evenly across the eggs. 5️⃣ Cover the pan with a lid and let it cook for 3-5 minutes or until the eggs are cooked through. 6️⃣ Slide your spatula along the edges to make sure the rice is not sticking to the pan, then lift and tilt the pan and slide the rice omelette onto a plate. Use a knife or a pizza cutter to cut it into triangular pieces. 7️⃣ Enjoy! LTKFamily LTKParties LTKHome