Sesame Rice Omelette
Omelettes are perfect weeknight suppers because they usually feature everyday staples and the cooking time is minimal. To speed up this dish even more, use 2 cups (500 mL) leftover cooked rice instead of cooking the rice from scratch.
Servings: 4
Ingredients:
| Nutritional Info | |
| PER SERVING: about | - |
| cal | 338 |
| pro | 12 g |
| total fat | 14 g |
| sat. fat | 3 g |
| carb | 42 g |
| fibre | 2 g |
| chol | 186 mg |
| sodium | 870 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 13% |
| vit A | 20% |
| vit C | 85% |
| folate | 22% |
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1/2 tsp (2 mL) Salt
1 cup (250 mL) Long-grain rice
2 tbsp (25 mL) Sesame seeds, toasted
2 tsp (10 mL) Sesame oil
1 tbsp (15 mL) Vegetable oil
2 Green onions, sliced
1 Small zucchini (about 6 oz/175 g), grated
1 Sweet red pepper, diced
4 Eggs
2 tbsp (25 mL) Soy sauce
1/4 tsp (1 mL) Pepper
Preparation:
In saucepan, bring 2 cups (500 mL) water and salt to boil. Add rice; cover and simmer over low heat until tender and no liquid remains, about 20 minutes. Using fork, stir in sesame seeds and sesame oil; set aside.
In large nonstick ovenproof skillet, heat vegetable oil over medium-high heat; cook onions, zucchini and red pepper, stirring often, until onions are golden, about 5 minutes. Stir in rice mixture.
Meanwhile, in bowl, beat eggs; whisk in soy sauce and pepper. Pour over rice mixture in pan, stirring with spatula for 30 seconds. Cook over medium heat, without stirring, until almost set and bottom is golden, about 10 minutes. Broil until golden and knife inserted in centre comes out clean, about 5 minutes. Cut into quarters.
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