Insanely Easy Leftover Crispy Rice Omelet
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:
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
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
- 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
Calories: 360kcalCarbohydrates: 32gProtein: 14gFat: 20gSodium: 420mgFiber: 1g
Tried this recipe?Let us know how it was!
