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Looking For Breakfast? Jenny Rosenstrach’s Crispy Rice Omelet Recipe

“When my kids were little, my dinner rotation looked like this: Pasta, Pizza, Pasta, Burgers, Pasta, Pasta,” says author Jenny Rosenstrach. Sound familiar? If so, then Rosenstrach’s latest book, Dinner: The Playbook, A 30-Day Plan for Mastering the Art of the Family Meal, is especially for you. It’s an easy (really!) to follow plan to get you and your family cooking dinner—and eating it together—most nights of the week.

This Crispy Rice Omelet is just one of dozens of delicious recipes in the book. Swap brown rice for white and extra egg whites for 2 of those yokes for an even healthier dish that your whole family will still love! No need to compromise taste and flavor for health and nutrition with this tasty omelet!

Don’t miss our interview with Jenny Rosenstrach.


  • 1 Tbsp canola oil
  • 2 Tbsp minced scallions (white and green parts only) or onions
  • ½ tsp peeled, minced ginger
  • 1 small garlic clove
  • Shake of red pepper flakes, or to taste
  • 1 ½ cups leftover rice (preferably sticky Chinese takeout)
  • 4 eggs
  • 2 tsp low-sodium soy sauce, plus more for serving
  • 1 cup frozen peas, or to taste


1. Add the canola oil to a 10-inch cast-iron or nonstick  skillet set over medium heat. Add the scallions, ginger, garlic, and red pepper flakes and cook for about 1 minute until everything is soft and fragrant.

2. Add the rice and spread it out in one layer, raising the heat a bit. Don’t stir for about a minute so the rice gets nice and crispy. Stir again and wait another minute.

3. Meanwhile, in a medium bowl whisk together the eggs and soy sauce and add the peas. Reduce the heat to medium-low and pour the egg mixture over the fried rice, tipping the pan so the egg distributes itself evenly over the rice.

4. Cook until the underside is crispy, 4 to 5 minutes.

5. Transfer to the broiler and broil for 3 minutes, or until the egg looks golden and bubbly on top. Serve with a drizzle of soy sauce.

6. Enjoy!

Short Cuts:

On the weekend: Make the rice, if you’re not going to use takeout, and store it in the refrigerator.

In the morning: Assemble the nonperishable ingredients.

Jenny_RosenstrachJenny Rosenstrach is the creator of Dinner: A Love Story, the website devoted to family dinner, and the coauthor of Time for Dinner: Strategies, Recipes, Inspiration for Family Meals Every Night of the Week. She and her family live in Westchester County, New York.

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