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🍽️ Chicken and Rice Omelette

580 kcal · 30 min · 4 servings

Ingredients

• 150 g long-grain rice
• salt
• 4 spring onions
• 300 g chicken breast fillet
• 100 g mushrooms
• 1 red chili pepper
• 3 tbsp vegetable oil
• 8 eggs
• 4 tbsp whipping cream
• salt
• pepper
• hoisin sauce (for seasoning)
• coriander leaves (for garnishing)

Instructions

1. 1. Rinse the rice under cold water.
2. 2. Bring twice as much water as rice to a boil and add some salt.
3. 3. Cook the rice for about 20 minutes until tender.
4. 4. Wash the spring onions and trim the ends.
5. 5. Slice the spring onions into thin rings.
6. 6. Rinse the chicken meat and pat it dry with a kitchen towel.
7. 7. Cut the chicken meat into small cubes.
8. 8. Clean the mushrooms and slice them.
9. 9. Wash the chili pepper and cut it in half lengthwise.
10. 10. Remove the seeds from the chili pepper.
11. 11. Cut the chili pepper into thin strips.
12. 12. Heat one tablespoon of oil in a pan.
13. 13. Fry the chicken meat and chili in the hot oil until golden brown.
14. 14. Add the spring onions and mushrooms to the pan.
15. 15. Sauté the vegetables briefly.
16. 16. Mix the fried vegetables with the cooked rice.
17. 17. Remove the pan from the heat and let the mixture cool under a lid.
18. 18. Whisk the eggs in a bowl.
19. 19. Stir the cream into the eggs.
20. 20. Season the egg mixture with salt and pepper.
21. 21. Heat some oil in a non-stick pan.
22. 22. Pour a quarter of the egg mixture into the hot pan.
23. 23. Cook the omelette over medium heat for about 1 to 2 minutes until set.
24. 24. Fry the omelette until golden brown.
25. 25. Remove the omelette from the pan.
26. 26. Fill the omelette with the rice and chicken mixture.
27. 27. Fold the omelette in half.
28. 28. Drizzle hoisin sauce over the finished omelette.
29. 29. Garnish the dish with fresh coriander.
30. 30. Serve the omelette hot.

Nutrition per serving

• kcal: 580
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 38 g