When Speedy cooks, I take photos. Lots of photos. This recipe was adapted from Mr. Breakfast, a website that Speedy discovered while searching for interesting breakfast dishes. Why is the omelet described as Asian? Neither Speedy nor I gave this dish its name. That was what it was already called when Speedy came across the recipe. But why Asian? Probably because the vegetables are seasoned with light soy sauce and the filling includes rice.
Rice? Yes. Cooked rice, in fact. Leftover garlic fried rice, to be more precise. The original recipe simply called for cooked rice but Speedy decided to recycle already recycled rice. You know how it is in Asia. Leftover boiled rice becomes fried rice the next morning. Well, we had leftover fried rice one day and Speedy turned it into this tasty, tasty omelet. If the domain frugalcook.com weren’t taken, I’d register it for him. He’s like that.
Asian Rice Omelet
- Beat the eggs. Season with salt and pepper. Add the cream. Beat until smooth.
- Heat 2 tbsps. of butter in a frying pan. Saute the garlic, carrot, mushrooms and bell pepper until slightly softened.
- Pour in the soy sauce. Cook, stirring, until the mixture is almost dry.
- Transfer the mixture to a plate.
- Heat the remaining butter in the pan. Pour in the eggs. Cook, swirling the pan often until the eggs are partially set but the omelet still wet at the center.
- Add the rice to one side of the omelet. Top with half of the mushroom-vegetable mixture. Cook until the rice is heated through and the eggs are set. Fold and slide onto a plate. Garnish with the rest of the mushroom mixture.
- Serve the Asian rice omelet at once.