Fried Rice Omelet Recipe

4 1 1
Fried Rice Omelet Recipe
Fried Rice Omelet Recipe photo by Taste of Home
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Fried Rice Omelet Recipe

Read Reviews
4 1 1
Publisher Photo
Here's a fun way to use up leftover chicken and cooked rice. This delightful omelet is perfect for dinner. —Taste of Home Test Kitchen
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup cooked rice
  • 1/4 cup cubed cooked chicken
  • 1/4 cup frozen stir-fry vegetable blend, thawed
  • 1 tablespoon reduced-sodium teriyaki sauce
  • 1 tablespoon butter
  • 3 large eggs
  • 3 tablespoons water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a small nonstick skillet coated with cooking spray, saute the rice, chicken, vegetable blend and teriyaki sauce until heated through. Remove from skillet and set aside.
In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon rice mixture on one side; fold other side over filling. Slide omelet onto a plate. Yield: 1 serving.
Originally published as Fried Rice Omelet in Simple & Delicious April/May 2011, p21

Nutritional Facts

1 omelet: 448 calories, 28g fat (12g saturated fat), 692mg cholesterol, 941mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 32g protein.

  • 1/4 cup cooked rice
  • 1/4 cup cubed cooked chicken
  • 1/4 cup frozen stir-fry vegetable blend, thawed
  • 1 tablespoon reduced-sodium teriyaki sauce
  • 1 tablespoon butter
  • 3 large eggs
  • 3 tablespoons water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a small nonstick skillet coated with cooking spray, saute the rice, chicken, vegetable blend and teriyaki sauce until heated through. Remove from skillet and set aside.
  2. In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
  3. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon rice mixture on one side; fold other side over filling. Slide omelet onto a plate. Yield: 1 serving.
Originally published as Fried Rice Omelet in Simple & Delicious April/May 2011, p21

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MY REVIEW
millsfam4356 User ID: 7044182 134279
Reviewed Aug. 10, 2013

"this was a great, tasty, light and relatively healthy omelet. I made with our farm fresh eggs. Will use less water in egg next time."

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