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Crispy Brown Rice Frittata

Leftover rice but bored with fried rice? This crispy brown rice frittata is perfect to use up what's left and can be whipped up in minutes. With toasted edges from the crisped rice and soft set omelette-like centre, you might be making extra rice just to repeat making this!


  • 1 cup The Little Rice Company brown rice, cooked and cooled (preferably from the day before)

  • 3 eggs, whisked with a pinch of salt

  • 1/4 cup grated cheese

  • 1 tablespoon olive oil

  • 1 bunch scallions, thinly sliced

  • Salt and pepper to taste

  • Herbs, to garnish


1. Heat oil at medium heat, add in scallions and let sit for about 5 minutes till very lightly browned.

2. Add a bit more oil and pour rice over scallions. Spread it out evenly and pack down to make compact, it should be no thicker than 1/2 inch. Sprinkle over salt and pepper generously and cook for about 10 minutes.

3. Check underneath, once rice is browning, pour eggs over.

4. Turn off the heat and transfer pan to the oven. Bake at 150 degrees for 10 to 15 minutes, until egg is just set. Garnish with herbs of choice and serve alongside roasted vegetables.

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