by Austin Carter
New Recipe
Course: Main Course Cuisine: Asian-inspired Prep Time:15minutes Cook Time:15 minutes Total Time:30minutes Calories: 635kcal Author: Austin Carter Servings: 2
– Medium skillet – Whisk – Mixing Bowl – Spatula – Paper Towel
– 2 cups prepared white rice – minute rice works fine – ½ cup diced or shredded chicken – 2 tablespoons toasted sesame oil – divided – ¼ white or yellow onion – diced – ¼ cup soy sauce – 1 tablespoon ketchup
– ½ cup frozen vegetable mix peas/carrots/corn – defrosted – 4 large eggs – salt and pepper – to taste – ¼ cup shredded cheese – choose your favorite – I used cheddar and monterey jack – 1 tablespoon olive oil
– Whisk eggs with olive oil and set aside. – Saute onions in sesame oil until translucent. – Add rice, remaining sesame oil, soy sauce, and ketchup; saute until browned.
– Stir in vegetables and chicken; transfer to a bowl and cover. – Pour half of the eggs into the skillet, add half of the cheese, and cook until mostly set. – Spoon half of the rice mixture onto the eggs, fold, and shape into an omelet.
– Repeat with remaining eggs and rice mixture to make a second omelet. – Serve warm, optionally topped with ketchup.