RECIPE MAGIC!

10-MINUTE CRISPED RICE OMELET

There is a food prep trend right now, a new way of cooking rice and folding in eggs. And we think you're going to love it! It's not fried rice, not baked rice, not an egg dish, not a pie, but together EVOO, already-cooked rice and whisked eggs make for a deeply satisfying weekday dinner. Rice is first driven hard in EVOO until it fractures into a true crust, then molten egg is poured in to lock that structure in place. The result is a sliceable, foldable, crackling savoury omelette style pie made entirely from pantry staples. 

INGREDIENTS:

  • 2 cups cold cooked rice, day-old
  • 4 to 6 tbsp robust extra virgin olive oil
  • 1 tbsp Cayenne EVOO (optional)
  • 2 large eggs
  • 1 tsp salt
  • Freshly ground black pepper
  • 1 to 2 tsp Traditional dark balsamic 

DIRECTIONS:
Heat a wide, cast iron pan over medium-high. Add the olive oils until shimmering. Add the rice and spread in an even layer with a soft spatula, pressing down firmly. The layer should be about 1/2-1 inch deep. Sprinkle salt across rice. Do not stir. Let the rice cook undisturbed until the underside forms a deep, golden-brown crust and you can hear steady crackling, 5 to 7 minutes. If the pan looks dry, drizzle another more olive oil around the edges. Whisk the eggs in a small bowl with a pinch of salt. Pour them evenly over the rice, tilting the pan so the egg runs into the cracks created by the crust. Lower the heat slightly. Cook until the egg is just set and binds the rice. Then fold over in half and cook for another 1 to 2 minutes. Slide onto a plate, crustiest side up. Grind black pepper generously and finish with drizzles of EVOO and dark balsamic. Cut into wedges and serve immediately.

Option: If you don't want to flip the rice/egg omelette you can place a lid on the pan to cook the remaining egg and then slide the "pie" onto a plate and slice.