Crispy Rice Omelet

This genius breakfast mash-up is a great way to enjoy last night’s leftover rice the following morning. Here, crispy rice and the timeless Denver omelet come together for a truly satisfying start to the day. All the classic mix-ins—ham, bell peppers, and melty cheese lean into the omelet’s familiar flavors with a pop of freshness from the addition of summer corn. Pouring the eggs over a layer of leftover rice in the skillet creates a golden, crunchy crust that plays perfectly against the tender omelet. Finish with a drizzle of hot sauce to add bold heat to every bite. 

What is crispy rice?

Crispy rice refers to both a dish and a cooking technique that involves pan-frying or baking cold, day-old rice until the grains develop a golden, crunchy exterior. It’s commonly used in salads and often paired with seafood, such as in sheet pan salmon with crispy rice or crispy rice cakes topped with spicy tuna.

What is a Denver omelet?

A Denver omelet, also known as a Western omelet, is traditionally filled with country ham, onions, green bell peppers, and cheddar cheese. Different variations can include other varieties of cheese or colored bell peppers. This version adds fresh corn kernels in the filling for a summery take. 

What’s the easiest way to slice corn kernels off the cob?

One of the easiest and safest ways to slice corn kernels off the cob is to place a small bowl upside down inside a large mixing bowl. Stand the corn cob vertically on the smaller bowl to stabilize it, then slice downward. The kernels will fall directly into the larger bowl making them easy to collect. 

Notes from the Food & Wine Test Kitchen

Cold, leftover rice works best for crispy rice because it’s less starchy and has a drier texture than freshly cooked rice. This helps prevent clumping and promotes even crisping in the skillet. If you don’t have leftover rice, cook a fresh batch one day in advance and spread it out on a baking sheet. 

A nonstick skillet is best for this crispy rice omelet, as it helps prevent the rice from sticking and allows for easy flipping, while still browning the surfaces evenly.

This recipe was developed by Marianne Williams; the text was written by Andee Gosnell.