Mushroom & Spinach Rice Omelet
 
 
Ingredients
  • 2 cups cooked rice
  • 1 onion, sliced thinly
  • 1 garlic clove, minced
  • 2 cups spinach leaves, washed and shredded
  • 500gm mushroom, sliced
  • 8 eggs, beaten
  • 1 tbsp. sesame oil
  • Salt & pepper to taste
  • Ketchup
Instructions
  1. Heat oil in a skillet over medium heat, add onion, garlic and mushrooms for 3 minutes
  2. Add spinach and rice, and stir until spinach has wilted
  3. Add the salt and pepper to the beaten eggs, and pour evenly over mushroom and spinach mix
  4. Cover with a lid and cook until firm (about 5 minutes)
  5. Either fold the omelet in the pan or transfer skillet to a grill and cook until top has browned nicely. Serve with ketchup
Recipe by Tropicsgourmet at https://tropicsgourmet.com/leftover-rice-eat-week-recipes/