Mushroom Fried Rice Omelette
By The Canadian Living Test Kitchen
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This recipe makes 4 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per serving: about |
- |
|
cal |
533533 cal |
|
pro |
19 g19g pro |
|
total fat |
25 g25g total fat |
|
sat. fat |
6 g6g sat. fat |
|
carb |
58 g58g carb |
|
fibre |
4 g4g fibre |
|
chol |
382 mg382mg chol |
|
sodium |
748 mg748mg sodium |
|
% RDI: |
- |
|
calcium |
99 calcium |
|
iron |
1818 iron |
|
vit A |
5858 vit A |
|
vit C |
1212 vit C |
|
folate |
4040 folate |
Ingredients
- 3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
- 1 onion , diced1 1oniononions, diced
- 1 carrot , diced1 1carrotcarrots, diced
- 1 cup chopped cremini mushrooms 1 1cup cupchopped cremini mushrooms
- 1 cup frozen peas , thawed1 1cup cupfrozen peas, thawed
- 1/2 tsp salt 1/2 1/2tsp tspsalt
- 1/2 tsp pepper 1/2 1/2tsp tsppepper
- 3 cups cooked rice , cooled3 3cups cupscooked rice, cooled
- 3 tbsp ketchup 3 3tbsp tbspketchup
- 1 tbsp sodium-reduced soy sauce 1 1tbsp tbspsodium-reduced soy sauce
- 3 green onions , chopped3 3green oniongreen onions, chopped
- 8 eggs 8 8eggeggs
- 4 tsp butter 4 4tsp tspbutter
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