Mushroom & Spinach Rice Omelet
- 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
- Heat oil in a skillet over medium heat, add onion, garlic and mushrooms for 3 minutes
- Add spinach and rice, and stir until spinach has wilted
- Add the salt and pepper to the beaten eggs, and pour evenly over mushroom and spinach mix
- Cover with a lid and cook until firm (about 5 minutes)
- 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/
3.5.3208