Spicy Curry Rice Omelet
Makes 1 omelet
1 tsp canola
oil
½ cup sweet
yellow onion, chopped
1-2 crimini
mushrooms, sliced (optional)
½ tsp curry
powder (Pioneer Brand Organic Curry Powder if available)
1 tsp reduced
sodium soy sauce
1 cup cooked
brown or white rice
Salt and
freshly ground pepper
2 eggs,
beaten
Sriracha,
for serving
Several
small sheets roasted seaweed
Heat oil in
a skillet over medium high heat. Add the
onion and mushrooms and cook until softened, about 5 minutes. Add the curry and soy sauce and stir to mix.
Add the rice and season it with salt and pepper to taste, and stir to mix. Set the seasoned rice aside, but keep it
warm.
Spray
skillet with non-stick spray. Add the
beaten eggs, quickly spreading them to make an omelet. Place the rice mixture in the center of the
omelet and fold the sides over the rice.
Place the serving place over the rice and flip the omelet onto the
serving plate.
Squeeze
desired amount of Sriracha on top and serve with additional soy sauce and
roasted seaweed.
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