Omelette with rice
3 servings
60 minutes
Omelet with rice is a bright representative of Chinese cuisine, combining the tenderness of eggs with a fragrant mix of vegetables, shrimp, and ham. Historically, this omelet emerged as a convenient way to combine leftover rice with available ingredients, creating a nutritious and tasty dish. Its flavor is surprisingly rich: sweet bell pepper adds freshness, carrot adds a light sweetness, while ham and shrimp provide a pleasant salty note. Wrapping the filling in an airy omelet gives us a harmony of textures – soft egg and dense rice with vegetables. This dish not only pleases the eye but is also perfect for breakfast or a light dinner. Serving it with ketchup highlights its versatility, making it a favorite among both adults and children.
1
Chop all vegetables and ham (1 slice) into small cubes.
- Ham: 1 piece
- Radish: 1 piece
- Carrot: 1 piece
- Onion: 1 head
- Red sweet pepper: 1 piece
- Green bell pepper: 1 piece
2
Boil the rice.
3
Heat oil in a pan and add shrimp. Sauté briefly.
- Peeled shrimp: 50 g
4
Add radish, carrot, ham, onion, red and green pepper to the pan, mix and fry.
- Radish: 1 piece
- Carrot: 1 piece
- Ham: 1 piece
- Onion: 1 head
- Red sweet pepper: 1 piece
- Green bell pepper: 1 piece
5
Add boiled rice to the vegetables, mix, and fry.
- Rice: to taste
6
Meanwhile, beat the eggs in a bowl.
- Chicken egg: 2 pieces
7
Heat vegetable oil in a clean pan and reduce the heat to the minimum. Pour the egg mixture into the pan to form an even circle.
8
Place the rice with vegetables in the middle, carefully fold the omelet over it with a spatula.
9
Flip it, fry on the other side.
10
Place on a plate and garnish with ketchup.
- Ketchup: to taste