Mushroom Fried Rice Omelette

Tested Till Perfect

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 533
pro 19 g
total fat 25 g
sat. fat 6 g
carb 58 g
fibre 4 g
chol 382 mg
sodium 748 mg
% RDI: -
calcium 9%
iron 18%
vit A 58%
vit C 12%
folate 40%
    3 tbsp (45 mL) vegetable oil
    1 each onion and carrot, diced
    1 cup (250 mL) chopped cremini mushrooms
    1 cup (250 mL) frozen peas, thawed
    1/2 tsp (2 mL) each salt and pepper
    3 cups (750 mL) cooled cooked rice
    3 tbsp (45 mL) ketchup
    1 tbsp (15 mL) sodium-reduced soy sauce
    3 green onions, chopped
    8 eggs
    4 tsp (20 mL) butter

Preparation:

In wok or large skillet, heat oil over medium-high heat; stir-fry onion and carrot for 2 to 3 minutes or until slightly tender.

Add mushrooms; stir-fry for 1 minute. Add peas; stir-fry until hot. Add half each of the salt and pepper.

Stir in rice, ketchup and soy sauce; stir-fry until hot. Sprinkle with green onions. Set aside.

In bowl, whisk together eggs, remaining salt and pepper and 2 tbsp (25 mL) water just until blended but not frothy.

In 8-inch (20 cm) nonstick skillet, melt 1 tsp (5 mL) of the butter over medium heat. Add one-quarter of the egg mixture, making figure eight with spatula to combine. Cook for 2 to
3 minutes or until almost set, gently lifting edge with spatula to allow uncooked eggs to flow underneath. Slide onto plate.

Spoon one-quarter of the rice mixture on bottom half of omelette; fold top half over. Repeat with remaining ingredients.

Source

Canadian Living Magazine: May 2008





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