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
Fried Rice Omelet
Fried Rice Omelet
Prep Time
15 min
Cook Time
10 min
Yield
1 serving
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 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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