Mushroom Fried Rice Omelette Mushroom Fried Rice Omelette

Mushroom Fried Rice Omelette Image by: Mushroom Fried Rice Omelette Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2008



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.

Nutritional facts Per serving: about

  • Sodium 748 mg
  • Protein 19 g
  • Calories 533.0
  • Total fat 25 g
  • Cholesterol 382 mg
  • Saturated fat 6 g
  • Total carbohydrate 58 g


  • Iron 18.0
  • Folate 40.0
  • Calcium 9.0
  • Vitamin A 58.0
  • Vitamin C 12.0
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Mushroom Fried Rice Omelette