Rice Omelet

Name: Rice Omelet
Ingredients: 3-4 cups hot cooked rice; 50-100 g chicken breast (cut into bite sized pieces); 1/4 onion (chopped); 1/2 cup carrot tops (chopped); 20 g butter; 150 cc water; 3-4 tbsp tomato ketchup; 1 bouillon cube; 2 tsp sugar; 3 eggs (beaten); 1 tbsp milk (mix with beaten eggs); 2 tbsp vegetable oil

12 ingredients

9 steps

Ingredients

3-4 cups hot cooked rice
50-100 g chicken breast (cut into bite sized pieces)
1/4 onion (chopped)
1/2 cup carrot tops (chopped)
20 g butter
150 cc water
3-4 tbsp tomato ketchup
1 bouillon cube
2 tsp sugar
3 eggs (beaten)
1 tbsp milk (mix with beaten eggs)
2 tbsp vegetable oil

Directions

1

Melt butter in a pan and stir fry chicken, onion, carrot tops until the chicken is just cooked.
2

Add water, ketchup, bouillon, sugar and bring to a simmer over medium heat, stirring frequently until the liquid is almost gone.
3

Add the cooked rice and stir fry and mix.
4

Season with salt and pepper.
5

Arrange in the plate.
6

Heat the oil in another pan with high heat.
7

Pour in the beaten egg (with milk) and cook the egg to desired doneness by shaking the pan.
8

Top with the egg over the rice.
9

Put ketchup on the top.