Rice Omelette

I’m on an egg spree these days and here’s what we had for breakfast this morning.

Rice Omelette 1
  • 4 Eggs, beaten
  • 1/2 cup cooked rice
  • 1 tbsp Harissa Twist
  • 1 onion, chopped
  • 1 tsp butter
  • 1 tbsp Tomato ketchup
  • 1 slice cheese [optional]
  • Parmesan cheese [optional]


  1. Melt the butter in a small pan
  2. Saute the onions
  3. Add the Harissa Twist
  4. Add the rice, stir
  5. Add the tomato ketchup
  6. Saute for a minute
  7. Add a small amount of beaten egg
  8. Stir for 10 seconds and reserve
  9. It should still be raw
  10. Spread a thin layer of egg in the pan
  11. Peel off and reserve when done
  12. Spread another thin layer of egg in the pan
  13. When cooked, add the rice+egg mixture
  14. Flatten, but not too much.
  15. Put the egg pancake reserved in step 11 on top
  16. Pour the rest of the beaten egg around it
  17. Pop into a pre heated oven
  18. When golden brown and firm top with both cheeses
  19. Grill for a further 5 minutes.
  20. Serve hot
Rice Omelette 2

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.