Omelette Rice
Elevate your dinner routine with Omelette Rice, a comforting fusion dish that blends savory fried rice with a soft, golden omelette for a meal that's as satisfying as it is eye-catching. Packed with tender chicken, vibrant veggies like carrots and peas, and flavored with soy sauce and ketchup, this flavorful rice is enveloped in a silky egg blanket for the ultimate bite. The recipe combines quick cooking techniques with pantry staples, making it both simple and impressive. Perfect for a hearty lunch or dinner, this Japanese-inspired creation is ideal for busy weeknights or a cozy weekend treat. Garnish with a drizzle of ketchup or fresh herbs, and enjoy a deliciously rich and wholesome plate that's ready in under an hour. Keywords: Omelette Rice recipe, Japanese fried rice, comfort food, easy dinner ideas, fusion cuisine.
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Recipe Information
Ingredients
- 1.5 cups cooked rice
- 3 eggs
- 2 tablespoons vegetable oil
- 0.5 onion, finely chopped
- 2 cloves garlic, minced
- 0.5 cup carrot, diced
- 0.5 cup peas
- 1 cup chicken breast, diced
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons milk
- 1 tablespoon butter
Instructions
Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat.
Add the chopped onion and cook until it becomes translucent, about 3 minutes.
Stir in the minced garlic and cook for another 1 minute, ensuring it doesn't burn.
Add the diced carrots and peas and cook until the carrots are tender, about 4-5 minutes.
Add the diced chicken breast to the pan and cook until it is fully cooked and no longer pink, about 5-7 minutes.
Stir in the soy sauce and ketchup, cooking for another 2 minutes to combine well.
Add the cooked rice to the pan and mix thoroughly, ensuring the rice is evenly coated with the sauce. Season with salt and black pepper to taste. Keep warm over low heat.
In a medium bowl, whisk together the eggs, milk, a pinch of salt, and black pepper.
Heat the remaining tablespoon of vegetable oil in a large non-stick frying pan over medium heat.
Pour the egg mixture into the pan, swirling to evenly coat the bottom.
Cook the omelette until the bottom is set but the top is still slightly runny, about 2-3 minutes.
Place half of the fried rice mixture onto one half of the omelette.
Using a spatula, carefully fold the other half of the omelette over the fried rice to cover it. Repeat with the remaining egg mixture and rice for the second serving.
Remove from heat and gently slide the omelette rice onto a serving plate.
Garnish with additional ketchup or fresh herbs if desired. Serve immediately.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.0 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 127 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 694 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
