Rice topped with a mushroom-filled omelet
Cooking time
20min
Calories
496kcal
Sodium
400mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
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 rice and stir together well, then place individual portions on separate plates.
-
Cut the length of the eryngii mushroom in half and then thinly slice. Loosen up and separate the shimeji mushrooms.
-
Beat the eggs and then add in (A) and combine.
-
Melt 1 tsp of butter in a fry pan and stir-fry (2). Season with (B) and then add in (3).
-
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.
-
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.
Shimeji mushrooms - cutting off the hard base
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!