Asian omelet

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

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.

Step 33

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.

Ingredients:

3 cloves of garlic, chopped
3 button mushrooms (we used Swiss brown mushrooms), sliced
1 small carrot, chopped
1 red bell pepper, chopped
2 tbsps. of finely sliced onion leaves
3 eggs
2 tbsps. of cream
salt
pepper
3 tbsps. of butter
about 2 tbsps. of light soy sauce, or to taste
1/2 c. of cooked rice

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 at once.

Below, a more detailed version of the recipe for Asian omelet. Just click on the first thumbnail to start viewing the step-by-step procedure.

September 9, 2009  Print This Post   
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Comments

6 Responses to “Asian omelet”
  1. Cris Jose says:
    September 9, 2009 at 5:58 pm

    Hmmm…. pwede pang-baon sa office… everything’s in it na… rice and ulam on one go… I will try this. :) Thanks Ms. Connie!

    Reply
  2. anne says:
    September 10, 2009 at 8:35 am

    cool.. step by step :D

    Reply
  3. jennie says:
    September 10, 2009 at 12:40 pm

    I think it is called Asian rice because it’s like the omurice of the Japanese…an omelet with fried rice.

    Reply
  4. pediamom says:
    September 11, 2009 at 9:33 am

    sarap! nice on a cold rainy day….

    Reply
  5. belle says:
    November 4, 2009 at 7:56 pm

    Hi Connie,

    I am residing in the Netherlands now, i was really doing much right now since i will be going to school soon. I found your site and it made my life more colorful! i don’t really cook at all, except scrambled eggs or steamed broccoli. Now i am cooking for my fiancee and he is loving Filipino foods. Thanks to you and your site. Godbless! May you change more lives with your wonderful cooking inspiration.

    Reply
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