- 1.
Heat 1 tbsp of chili oil in a pan over medium heat.
- 2.
Add day-old white rice to the pan. Press gently into the oil and let it crisp on medium heat, allowing a golden crust to form.
- 3.
Whisk 4 eggs and pour them evenly over the rice, ensuring they fill the spaces between the grains.
- 4.
Sprinkle chopped green onion, toasted sesame seeds, and chili flakes over the top of the eggs. Add salt and pepper to taste.
- 5.
Cover the pan with a lid and cook until the eggs are set.
- 6.
Slide the omelette onto a plate and garnish with sliced avocado, more chili oil, additional sesame seeds, and green onion.