Written by Heather Garner Thursday, 09 March 2017 15:49
For the rice
2 cups cooked and seasoned brown rice
8 -10 green onions, separate whites from greens
1 cup grated carrots
½ cup frozen green peas, thawed
½ cup finely sliced celery
2 Tbsps. olive oil
Soy sauce to taste
For the rice
2 eggs per omelet
1 Tbsp. milk or Half and Half
Greens from onions, thinkly sliced
and divided equally among omelets
Salt and pepper to taste
1 teaspoon butter per omelet
Non-stick spray for pan
In olive oil, sautee thinly sliced whites of the onion along with the celery until softened (about three minutes). Add the peas and grated carrots to the pan and stir well. Make sure the rice is warm and add to the vegetable mixture in the pan stirring to combine. Add soy sauce if you wish and mix well. For each serving, mold the rice in a cup or ramekin and turn onto middle of dinner plate. Keep warm in a low oven while you make the individual omelets.
Spray a non-stick omelet pan and melt a teaspoon of butter or oil over medium heat. Whisk the eggs with the milk. Add the thinkly sliced greens of the onion and the salt and pepper. Pour into the omelet pan and immediately bgin to move the eggs around. (I have found that chopsticks are great for moving the eggs. They form curds like scrambled eggs yet still keep the omelet shape. When the eggs are set gently lay the omelet over the molded rice. I use a spatula to do this.
If you are lucky enough to have kale growing, a kale salad is a great accomaniment to this meal .
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