Omelette Rice
A comfort food dish with fried rice wrapped in a thin omelette, perfect for quick dinners and using leftover rice and vegetables.
Ingredients
Rice and Protein
- 2 cups cooked rice Day-old rice works best; short- or medium-grain is okay.
- 1 cup diced chicken or beef About 6–8 oz.
Vegetables
- 1/2 cup diced onions
- 1/2 cup diced bell peppers Any color.
Eggs and Condiments
- 2 large eggs
- 1/4 cup ketchup Adjust to taste.
- Salt and pepper To taste.
- 1–2 tbsp butter or oil For frying.
Instructions
Preparation
- Heat a tablespoon of butter or oil in a skillet over medium heat. Add the diced onion and bell pepper and sauté until softened, about 3–4 minutes.
- Add the diced chicken or beef. Cook, stirring occasionally, until browned and cooked through, about 4–6 minutes depending on size.
- Stir in the cooked rice and ketchup. Mix thoroughly so the rice is evenly coated. Taste and season with salt and pepper. Cook another 1–2 minutes until heated through.
Cooking the Omelette
- In a separate skillet, heat a little butter or oil over medium-low. Beat the eggs with a pinch of salt and pour into the pan. Tilt the pan and gently stir so the eggs set into a thin omelette.
- Slide the omelette onto a plate. Spoon the rice mixture onto one half of the omelette, then fold the other half over the rice to create a half-moon shape.
Notes
Use leftover roasted chicken or thinly sliced steak for speed. For vegetarian, replace meat with firm tofu or additional veggies and mushrooms. Utilize day-old rice for best texture, and keep the omelette slightly undercooked when folding. Store leftovers in an airtight container for up to 3–4 days.