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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    1 serving


  • 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


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

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  • millsfam4356
    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.