My Omurice

Name: My Omurice
Ingredients: 1 potato; 1/2 large carrot, diced; 1 tablespoon olive oil; 2 tablespoons butter, divided; 1/2 onion, diced; 1/2 red bell pepper, diced; 2 cups cooked white rice; 3/4 cup peas; 1/4 cup ketchup; 4 eggs; 4 egg whites; 1/4 cup milk; salt and ground black pepper to taste; 1 teaspoon ketchup, or as desired

14 ingredients

5 steps

Ingredients

1 potato
1/2 large carrot, diced
1 tablespoon olive oil
2 tablespoons butter, divided
1/2 onion, diced
1/2 red bell pepper, diced
2 cups cooked white rice
3/4 cup peas
1/4 cup ketchup
4 eggs
4 egg whites
1/4 cup milk
salt and ground black pepper to taste
1 teaspoon ketchup, or as desired

Directions

1

Place potato and carrot in a microwave-safe bowl; heat in microwave until tender, 5 to 10 minutes. Cool until easily handled. Peel potato and dice.
2

Heat olive oil and 1 tablespoon butter in a skillet over medium heat; cook and stir onion and red bell pepper until tender, 5 to 10 minutes. Add potato, carrots, rice, and peas; cook and stir until heated through, about 2 minutes. Stir ketchup into mixture.
3

Whisk eggs, egg whites, milk, salt, and pepper together in a bowl.
4

Heat a non-stick skillet over medium heat; melt 1 1/2 teaspoons butter. Pour 1/2 of the egg mixture into skillet and cook until set, pulling sides up with a spatula to let uncooked egg run under to cook, about 5 minutes. Spoon 1/2 of the rice mixture onto 1 side of cooked egg and fold egg over; continue to fold egg over until seam is on the bottom. Slide omelet onto a serving plate. Repeat with remaining butter, egg mixture, and rice mixture.
5

Squeeze a curvy line of ketchup down the center of each omelet before serving.