Crispy Skillet Rice Omelet

Instructions

1. 1In a medium bowl, beat the eggs with the soy sauce, sesame oil, salt, and pepper until just combined. Stir in the minced garlic and the white parts of the green onions.
2. 2Heat 1 tablespoon of the butter and the oil in a 10-inch nonstick skillet over medium-high heat until the butter foams.
3. 3Add the cold rice, breaking up clumps with a spatula. Press it into an even layer and cook undisturbed for 3 to 4 minutes, until the bottom is deeply golden and crisp.
4. 4Reduce the heat to medium. Pour the egg mixture evenly over the rice and tilt the pan so the eggs fill any gaps. Sprinkle the green onion tops over the surface.
5. 5Cook until the eggs are set around the edges but still slightly glossy on top, 2 to 3 minutes. Dot the remaining 1 tablespoon butter around the edges of the pan.
6. 6Fold the omelet in half with a spatula, or leave it open-faced. Slide onto a board, rest 1 minute, then cut into wedges and serve right away so the rice crust stays crisp.

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