- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2008
MethodIn 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