- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2005
Ingredients
Method
In saucepan, heat oil over medium-high heat; saute Onion, garlic, red pepper, mushrooms, ginger and 1/4 tsp (1 mL) each of the salt and pepper until liquid is evaporated, about 6 minutes. Stir in stock and rice; bring to boil. Reduce heat, cover and simmer until rice is tender, 20 minutes. Stir in bean sprouts and half of the green onions.
Meanwhile, in bowl, whisk eggs, water and remaining salt and pepper. In 8-inch (20 cm) nonstick skillet, heat 1 tsp (5 mL) of the butter over medium-high heat. Pour in one-quarter of the egg mixture; cook, lifting edge to allow uncooked eggs to flow underneath, until almost set, 3 minutes. Turn and cook until completely set, 5 minutes. Repeat to make 4 omelettes.
Spoon one-quarter of the rice mixture onto 1 side of each omelette crepe; fold over. Sprinkle with remaining green onions.
Nutritional facts <b>Per serving:</b> about
- Sodium 666 mg
- Protein 17 g
- Calories 371.0
- Total fat 18 g
- Cholesterol 384 mg
- Saturated fat 6 g
- Total carbohydrate 35 g
%RDI
- Iron 19.0
- Folate 38.0
- Calcium 9.0
- Vitamin A 31.0
- Vitamin C 93.0
