Chicken And Rice Omelet

1. 1

   Heat 2 tsp of the oil in a large skillet on high heat. Cook chicken for 4 mins, until browned and cooked through. Remove from pan. Cook mushrooms and chili pepper for 3 mins, until tender.

2. 2

   Return chicken to pan with onions, cilantro and rice; stir gently and season to taste. Keep warm.

3. 3

   Whisk eggs and 1/2 cup water in a large bowl; season. Heat 1 tsp of the oil in a medium nonstick skillet on high heat. Add 1/4 of egg mixture; cook for 2 mins, until just set. Spoon 1/4 of rice mixture onto half of omelet; fold to enclose. Slide on to a plate; drizzle with oyster sauce.

4. 4

   Repeat with remaining oil, egg and rice mixture, to make 3 more omelets. Serve hot.

No additional tips available.