Eggs and Rice Omelette

Eggs and rice are delicious together. Here's a simple and satisfying omelette. It can be eaten on it's own or topped with mushrooms, bacon, smoked salmon, cheese or anything you can think of.

I've added chiu chow chili oil as a finishing touch, just to give it a little kick.

Eggs and Rice Omelette

Let's try this as more of a visual recipe this time:

Heat a skillet or saute pan over a high flame. Prepare the following:

4 eggs, beaten

1/4 cup leftover white steamed rice, reheated

4 white mushrooms, sliced

1/2 teaspoon hot chili oil (like chiu chow chili oil)

Saute the mushrooms until brown in 1/2 teaspoon of olive oil on the hot skillet.

Remove the mushrooms from the pan. Add the rice to the beaten eggs and mix well.

Pour the egg mixture and spread it across the skillet.

Flip the omelette over after two minutes. Try not to break it in two, but if that happens, simply try and patch it back together after flipping it.

Cook for another two minutes, and remove to a plate.

Serve with the mushrooms and chili oil.