This crispy fried egg omelet is a simple Asian dish where fluffy eggs are seared until the edges crisp in hot oil, then seasoned with soy and fish sauce and served over rice. It's a restaurant-quality breakfast that takes under 10 minutes.
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In a small bowl, combine the eggs and sliced green onions.
Add the fish sauce, soy sauce, and black pepper to the bowl.
Whisk the mixture thoroughly with a fork.
Heat the vegetable oil in a small non-stick skillet over high heat until shimmering.
Carefully pour the egg mixture into the hot oil. It should puff up immediately.
Fry for about 1-2 minutes, until the edges are crispy and the bottom is golden brown.
Carefully flip the omelet and cook for another 30-60 seconds on the other side.
Serve the crispy omelet over a bowl of cooked rice.
Garnish with a drizzle of sriracha, Japanese mayonnaise, and more sliced green onions.
Omelets are best eaten immediately. Leftover cooked omelet can be refrigerated for up to 1 day and reheated gently in a skillet, but crispness will not return.
Use 1/4 cup hot vegetable oil and pour it around the eggs as they cook. Let the edges brown and crisp for 1-2 minutes before folding or sliding onto rice.
Yes. Use soy sauce alone or add a pinch of salt and a dash of Worcestershire sauce for umami depth.
Serve over warm cooked rice with sriracha, Japanese mayonnaise, and sliced green onion as traditional toppings.
This recipe serves 1 as a main course. Double the eggs and seasonings for 2 servings.
No. Cook the omelet fresh to order for maximum crispness. Have rice and toppings ready beforehand.
