Spicy Curry Rice Omelet

Every now and then I like to have a couple eggs.  I get the best ones I can find—organic and all that—and enjoy them in dishes such as the omelet muffin or this one, a version of the Japanese “omelet rice”.  This dish is versatile because you can use any type of vegetable you have on hand.  If you don’t like onions, skip them, or omit the mushrooms.  Use whatever you like, even leftover meat or ham.  When I was growing up, in the age of bologna sandwiches as a staple, we used to have “bologna fried rice” with fried bologna, onions, scrambled egg and rice!  Yes, that sounds kind of gross now, but at the time I thought it was pretty good.  This combination of onions, mushrooms, small amount of oil, and healthy curry powder—which contains ingredients which are good for brain health—is a healthier dish.  Go easy on the oil, use brown rice and even egg whites only if you want an even lighter dish.  This is a humble meal but I was amazed at how wonderful it tasted when it took so little effort to make.  With a bowl of miso soup this would make a great dinner.

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.