Mushroom Fried Rice Omelette
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.
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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