Insanely Easy Leftover Crispy Rice Omelet
Inspired by Indonesian Kerak Telor, made weeknight-fast with eggs, Parmesan, and day-old rice
What Is Kerak Telor? (And Why This Recipe Works)
Kerak Telor is a traditional Betawi (native Jakartan) street food made from sticky rice, eggs, and dried shrimp, cooked in a small pan over charcoal. It’s ultra crispy on the bottom, savory, nutty, and bursting with umami. Street vendors typically top it with fried shallots and coconut, serving it hot and golden.
But here’s the genius part — you can channel that crisp, savory, eggy magic in your own kitchen using everyday ingredients you probably already have:
- Cold leftover rice
- Eggs
- Parmesan cheese
- Scallions
- A hot skillet and 10 minutes of your time
This simplified omelet is less about replicating Kerak Telor 1:1 and more about capturing its spirit: golden crisped rice, a rich egg layer, and bold, savory contrast. It’s fast, satisfying, and works as well for a quick breakfast as it does for a “fridge clean-out” dinner.
Key Ingredient Notes: Make the Most of What You’ve Got
- Rice:
- Day-old is best — slightly dried out rice crisps more easily.
- Long-grain (like jasmine or basmati) is great. Sticky rice or sushi rice will give a chewier base.
- Eggs:
- Use 2–3 per serving, depending on how “omelet-y” you want it.
- Parmesan:
- Adds salt, umami, and a crispy-cheesy finish. Pecorino or aged Gouda work too.
- Scallions:
- Bright, fresh contrast — slice on a diagonal for style.
- Optional Adds:
- A sprinkle of chili flakes or sesame seeds.
- A drizzle of soy sauce or kecap manis (Indonesian sweet soy sauce).
- Swap scallions for shallots or chives, or add fried shallots on top.
Equipment You’ll Need
- Nonstick or carbon steel skillet (8″ or 10″)
- Rubber or silicone spatula
- Mixing bowl
- Microplane or grater (for Parmesan)
- Optional: lid for steaming slightly
Variations and Substitutions
| Ingredient | Swap |
|---|---|
| Rice | Quinoa, couscous, farro — anything that crisps! |
| Parmesan | Pecorino, cheddar, nutritional yeast (for dairy-free) |
| Scallions | Chives, fried shallots, sautéed onions |
| Eggs | Silken tofu + chickpea flour batter (vegan) |
Common Troubleshooting
- Rice won’t crisp: Your pan isn’t hot enough or rice is too wet. Pat it dry before cooking and give it time.
- Eggs overcook: Turn the heat down once eggs hit the pan. You want them gently set, not rubbery.
- Eggs run under rice instead of coating it: Whisk eggs thoroughly and tilt the pan to distribute them evenly.
Full Recipe: Leftover Crispy Rice Omelet (Kerak Telor-Inspired)
Servings: 1
⏱ Prep Time: 2 minutes
⏱ Cook Time: 8 minutes
⏱ Total Time: 10 minutes
Ingredients
- 1 cup cooked day-old rice (cold)
- 2 large eggs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon neutral oil (canola, avocado, or light olive oil)
- 1 scallion, thinly sliced
- Pinch of salt
- Freshly ground black pepper
- Optional: chili flakes, soy sauce, sesame seeds, fried shallots
Instructions
1. Prep the Eggs
Crack eggs into a bowl.
Whisk well with Parmesan, a pinch of salt, and black pepper.
2. Crisp the Rice
Heat oil in a nonstick or carbon steel skillet over medium-high heat.
Add cold rice and press it down into an even layer.
Let it cook undisturbed for 3–5 minutes, until golden and crisp on the bottom.
Tip: Resist the urge to stir — you’re going for a crisped rice “crust.”
3. Add the Eggs
Once rice is crisp, lower heat to medium.
Pour the egg mixture evenly over the rice.
Tilt the pan if needed to let the eggs run to the edges.
Cook for 2–3 minutes, just until eggs are mostly set. You can cover with a lid for 30 seconds to help the top steam through.
4. Top and Serve
Sprinkle with scallions and any optional toppings (chili flakes, soy sauce, etc.).
Slide out of the pan like a frittata, or fold in half like an omelet.
Optional Flavor Boosters
- Dash of fish sauce or sesame oil in the eggs
- Kecap manis drizzle for a sweet-savory glaze
- Fried shallots for crunch
- Lime wedge on the side for brightness
Serving Suggestions
- Eat straight from the pan for breakfast
- Serve with a small cucumber salad or pickled veggies for contrast
- Add a fried egg on top for extra richness
- Pair with sambal or sriracha for heat
Nutrition (per omelet, approx.)
- Calories: ~360
- Protein: 14g
- Carbs: 32g
- Fat: 20g
- Fiber: 1g
- Sodium: ~420mg
Insanely Easy Leftover Crispy Rice Omelet
Equipment
- Nonstick or carbon steel skillet (8″ or 10″)
- Rubber or silicone spatula
- Mixing bowl
- Microplane or grater (for Parmesan)
- Optional: lid for steaming slightly
Ingredients
Ingredients
- 1 cup cooked day-old rice cold
- 2 large eggs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon neutral oil canola, avocado, or light olive oil
- 1 scallion thinly sliced
- Pinch of salt
- Freshly ground black pepper
- Optional: chili flakes, soy sauce, sesame seeds, fried shallots
Instructions
Instructions
Prep the Eggs
- Crack eggs into a bowl.
- Whisk well with Parmesan, a pinch of salt, and black pepper.
Crisp the Rice
- Heat oil in a nonstick or carbon steel skillet over medium-high heat.
- Add cold rice and press it down into an even layer.
- Let it cook undisturbed for 3–5 minutes, until golden and crisp on the bottom.
- Tip: Resist the urge to stir — you’re going for a crisped rice “crust.”
Add the Eggs
- Once rice is crisp, lower heat to medium.
- Pour the egg mixture evenly over the rice.
- Tilt the pan if needed to let the eggs run to the edges.
- Cook for 2–3 minutes, just until eggs are mostly set. You can cover with a lid for 30 seconds to help the top steam through.
Top and Serve
- Sprinkle with scallions and any optional toppings (chili flakes, soy sauce, etc.).
- Slide out of the pan like a frittata, or fold in half like an omelet.
Notes
- Dash of fish sauce or sesame oil in the eggs
- Kecap manis drizzle for a sweet-savory glaze
- Fried shallots for crunch
- Lime wedge on the side for brightness
- Eat straight from the pan for breakfast
- Serve with a small cucumber salad or pickled veggies for contrast
- Add a fried egg on top for extra richness
- Pair with sambal or sriracha for heat
