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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Many years ago in Santa Ana, CA, my husband and I (who was my boyfriend back then) use to go to a small hole in the wall place called the Cup and Saucer on Main St., owned by a Chinese family. They were opened for breakfast only. Place was always very busy. I was always hooked on this omelet I'd ordered with a large glass of OJ served over crushed ice. When it came to our table, it looked like a soft pillow on my plate. I STILL cannot cook an omelet that way. The restaurant has closed down since then, but I thought, maybe I could try cooking it at home for dinner. This is what I came up with. The family loves it. Ingredients:
1 cup leftover cold cooked rice |
1/3 cup finely diced onion |
1/4 cup soy sauce, to taste |
1 -2 tablespoon butter |
1/2 cup peas (leftover) or 1/2 cup broccoli (leftover) |
2 -3 eggs |
Directions:
1. Sauté onion, butter & soy sauce together till soft.
2. Add rice and a vegetable.
3. Cook till heated through. I like my rice where the color is a medium brown or tan from the soy sauce.
4. I use a Teflon pan to make my omelet.
5. Once you have your omelet two thirds cooked, add the rice ingredient. Be careful and don't scorch.
6. Also the rice ingredients listed is good for 2 omelets. This recipe you can cook, where you can really add anything you want. Have fun with it, and be creative! I just gave you the basics to get you going -.
7. This is more time consuming if you are making this for a family -.
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