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Fried Rice Omelet

 Fried Rice Omelet
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
1 ServingsPrep/Total Time: 25 min.


  • 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 eggs
  • 3 tablespoons water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  • 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.
Nutritional Facts: 1 omelet equals 448 calories, 28 g fat (12 g saturated fat), 692 mg cholesterol, 941 mg sodium,

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Fried Rice Omelet (continued)

Nutritional Facts: 18 g carbohydrate, 1 g fiber, 32 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer