Rice Omelet Recipe

Name: Rice Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Rice Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Omelet

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