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rice paper omelette served on a plate
5 from 5 votes

Rice Paper Omelette

Blog: www.nextinlime.com

Author: Nelo
Servings: 2 portions

Ingredients

  • 1 large egg
  • 6 tablespoons canned chicken - drained and shredded. Optional (Note A)
  • ¼ teaspoon ground black pepper
  • 2 sheets rice paper - (Note B)
  • 2 teaspoons chili oil - or chili crisp
  • 4 tablespoons shredded cheddar cheese -
  • 2 teaspoons mayonnaise
  • 1 teaspoon sriracha - (Note C)
  • 2 tablespoons green onion - thinly sliced

Instructions

  • Lightly beat the egg with a fork – goal is to just combine the yolk and white without making it runny. Set aside.
  • Season the shredded chicken with ground black pepper. Set aside.
  • Place a non-stick frying pan on medium heat. Leave it dry – no need for oil or water.
  • Once the pan is properly heated, put 1 dry sheet of rice paper on it (textured side up). Warm it for 1 to 2 minutes while using a turner/spatula to gently press it down. Make sure you do this pressing motion all over its surface for even heating.
  • When the rice paper starts to look opaque, add 1 teaspoon chili oil on top and use the back of a spoon or a basting brush to spread it all over.
  • Now pour half of the beaten egg. If you’re scaling up the recipe, remember that you need about half of 1 egg per sheet of rice paper. Just eyeball the amount – no need to be exact. Use a spoon to spread it all over.
  • Let the egg cook a bit until it starts to set. Then evenly sprinkle 3 tablespoons shredded seasoned chicken and 2 tablespoons shredded cheese on top.
  • Cook 1 to 2 minutes or until the cheese melts. Rotate the omelette every few seconds to ensure even heating.
  • Drizzle some mayo and sriracha on top. I use roughly 1 teaspoon mayonnaise and ½ teaspoon sriracha per omelette. But feel free to adjust.
  • Top it off with 1 tablespoon green onion and then carefully slide the omelette onto a plate. Cut into slices. Or fold in half and then cut into slices (quesadilla-style). Serve right away.
  • Oh and wipe the pan clean with a paper towel and repeat these steps with the remaining rice paper sheet(s). Enjoy!

Notes

Note A: Canned chicken – canned chicken is a convenient option, but if you have leftover cooked chicken, feel free to use that instead. You can even skip the chicken altogether.
Note B: Rice paper – I get sheets that are 22 to 25 cm (8.5 to 10 inches) in diameter. Choose a variety made with rice, or a mix of rice and tapioca – with rice listed first. This listing order indicates a higher rice content. Avoid options that only contain tapioca as these will likely stick to the pan when cooked. 
Note C: Sriracha – adjust the quantity depending on your heat preference.
Note D: Helpful content – click on the links below for related useful content in the main body of the post.
Note E: Related – try this jalapeno omelette next.