Fried Rice Omelet Packets

13 ingredients
4 steps

Ingredients

  • 12 None egg whites
  • 1/4 cup finely chopped chives
  • 3 tsp vegetable oil
  • 1 small red pepper, cut into 3/4-inch pieces
  • 1 medium zucchini cut into 3/4-inch pieces
  • 4 oz button mushrooms, thinly sliced
  • 1 tbsp grated fresh ginger
  • 1 1/2 cups cooked long-grain white rice, cold
  • 5 oz cooked medium shrimp
  • 2/3 cup frozen pea, corn and carrot mix
  • 1 tbsp soy sauce
  • 1/3 cup oyster sauce
  • 3 None green onions, thinly sliced

Directions

  1. 1
    Whisk the egg whites, chives and 2 tbsp cold water in a large bowl until frothy. Season.
  2. 2
    Heat a wok or large skillet on high heat. Add 1/2 tsp of the oil. Swirl to coat the surface. Add a quarter of the egg white mixture and swirl to coat the bottom of the wok thinly. Cook for 1 min or until just set. Remove the omelet to a cutting board. Cover loosely with foil to keep warm. Repeat with remaining mixture.
  3. 3
    Add the remaining oil to the wok. Heat on high heat. Add the pepper, zucchini and mushroom. Stir-fry for 5 mins or until the vegetables are tender. Add the ginger, rice, shrimp, vegetable mix and soy sauce; stir-fry for 2 mins or until heated through. Remove from the heat.
  4. 4
    Combine the oyster sauce and 1 tbsp water in a small bowl. Place the omelets on serving plates. Top each with a quarter of the rice mixture. Fold in the sides to form a packet, then enclose the filling. Drizzle with oyster sauce mixture. Serve sprinkled with onion.

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