Rice topped with a mushroom-filled omelet
Cooking time
20 minutes
Calories
496kcal
Sodium
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Place the onions, 1 tsp of butter and the tomato ketchup into a lidded heat-safe container, cover and microwave at 600 W for 1 minute. Remove the lid and mix the ingredients together. Add in the cooked rice and stir together well, then place individual portions on separate plates.
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Cut the length of the eryngii mushroom in half and then thinly slice. Loosen up and separate the shimeji mushrooms.
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Beat the eggs and then add in (A) and combine.
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Melt 1 tsp of butter in a fry pan and stir-fry (2). Season with (B) and then add in (3).
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Heat 1 tsp of vegetable oil in a separate fry pan and pour half of (4) into the pan. Loosely stir and shape into an omelet. Repeat these steps with the remaining ingredients.
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Place (5) on top of (1) and enjoy.
Cooking Basics
Onions - finely chopped
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
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