Crispy Rice Omelette

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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

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