Vegetable Fried Rice Omelette Recipe

Name: Vegetable Fried Rice Omelette
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) vegetabIe oil; 1/2 (375g) Arctic Gardens Oriental Style vegetables; 2-1/2 cups (625 mL) cooked rice, cooled; 1/2 tsp (2 mL) each salt and pepper; 2 tbsp (30 mL) ketchup; 1 tbsp (15 mL) sodium-reduced soy sauce; 2 green onions, chopped; 8 eggs; 4 tsp (18 mL) butter

Ingredients

1 tbsp (15 mL) vegetabIe oil
1/2 (375g) Arctic Gardens Oriental Style vegetables
2-1/2 cups (625 mL) cooked rice, cooled
1/2 tsp (2 mL) each salt and pepper
2 tbsp (30 mL) ketchup
1 tbsp (15 mL) sodium-reduced soy sauce
2 green onions, chopped
8 eggs
4 tsp (18 mL) butter

PREP TIME 5m	COOK TIME 25m	TOTAL TIME 30m
YIELD 4 servings

Instructions

In wok or large skillet, heat oil over medium-high heat; stir-fry vegetables until thawed, about 5 minutes.
Stir in rice, half each of the salt and pepper, the ketchup and soy sauce; stir-fry until hot.
Sprinkle with green onions.
Set aside and keep warm.
In bowl, whisk together eggs, remaining salt and pepper and 2 tbsp (25 mL) water just until blended but not frothy.
In 8-inch (20 cm) non-stick skillet, melt 1 tsp (5 mL) of the butter over medium heat.
Add one-quarter of the egg mixture, making figure eight with spatula to combine.
Cook until almost set, about 2 minutes, gently lifting edge with spatula to allow uncooked eggs to flow underneath.
Slide onto plate.
Spoon one-quarter of the rice mixture on bottom half of omelette; fold top half over.
Repeat with remaining ingredients.