Thai Rice Omelette with Vegetables for Breakfast Recipe
A fluffy omelette with cooked rice and colourful vegetables is a Thai-inspired idea for a filling breakfast or quick lunch. In Thailand, rice appears even in omelettes – it makes the dish more substantial and lets you use up leftover rice from the previous day. It’s a great way to avoid food waste and enjoy something different from classic scrambled eggs.
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
2
Ingredients
- eggs - 4 pieces
- cooked jasmine rice - 150 g
- carrot - 0.5 pieces
- bell pepper czerwona - 0.5 pieces
- chives or spring onion - 2 tablespoons
- soy sauce sojowy - 1.5 tablespoons
- fish sauce rybny - 0.5 tablespoons
- milk or water - 2 tablespoons
- oil roślinny - 2 tablespoons
- black pepper
- ketchup, chili sauce or sweet chili sauce
Main Ingredient:
eggs
Preparation
- Gently mash the cooked rice with a fork to separate the grains and get rid of any larger clumps.
- Peel the carrot and grate it on a coarse grater. Dice the bell pepper finely. Chop the chives or spring onion.
- Crack the eggs into a large bowl. Add the milk or water, soy sauce, fish sauce (if using) and a pinch of pepper. Beat everything with a fork or whisk until the mixture is uniform and slightly foamy.
- Add the rice, grated carrot, bell pepper and most of the chives (reserve a little for sprinkling on top) to the eggs. Gently but thoroughly mix so the ingredients are evenly distributed.
- Heat the oil in a medium (preferably non-stick) frying pan over medium heat. Make sure the oil coats the entire bottom of the pan.
- Pour all the egg-and-rice mixture into the pan. Spread it out evenly with a spatula. Fry over medium heat for 5–6 minutes without stirring, until the bottom of the omelette is golden brown and the top starts to set but is still slightly moist.
- To flip the omelette, you can use two spatulas or gently slide it onto a large plate, place the pan over the plate and quickly invert everything. Then fry the other side of the omelette for 3–4 minutes, until golden and fully set in the centre.
- Transfer the omelette to a board or plate. Sprinkle with the remaining chives. Cut into triangles or squares.
- Serve immediately with ketchup, chili sauce or sweet chili sauce for dipping.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
