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Crispy Rice Omelette
- 2 tablespoons olive or peanut oil
- 1 1/2 cups cooked long-grain white rice
- 4 scallions (green and white parts), cut into 2-inch slivers
- 2 hot red or green chilies, seeded and slivered
- 1 cup snow peas, cut into thin slivers
- 1 cup bean sprouts
- 1 tablespoon soy sauce
- 6 eggs, lightly beaten
Directions:View on Real Simple
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