Rice Egg Omelette

Ingredients

• 3eggs
• 2 tablespoonsrice
• 1 handfulspring onion
• 1 mediumonion, diced
• ½ mediumcarrot, thinly sliced
• 1 handful (optional)sliced carrot
• to tastesalt
• 1 teaspoonpepper
• 1½ teaspoonsmixed curry powder
• 2 teaspoonssesame seeds
• as neededbutter, to grease the pan
• ¼red pepper

Instructions

1. 1

   Mix ingredients

   Put all the ingredients in a bowl and mix well to combine.

2. 2

   Grease the pan

   Coat the pan with butter.

3. 3

   Add the mixture

   Pour the mixture into the pan and spread it to cover the base.

4. 4

   Cook both sides

   Cook for 3 minutes on each side.

5. 5

   Serve the omelette

   The omelette is ready to serve.

What is a rice egg omelette?

An egg omelette is a pan-cooked dish made by setting beaten eggs around a filling or mixture. Versions vary across home kitchens, and the recipe here combines rice and vegetables with curry powder and sesame.

The rice makes this a little more substantial, while the vegetables add colour and varied texture. Mixing everything together before cooking keeps the preparation straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 107 calories, 6g protein, 9g carbs, 6g fat.

Eggs provide most of the protein and some of the fat, while rice and vegetables contribute carbohydrates. Butter and sesame seeds add fat; serve a portion with extra vegetables or salad to round out the plate.

Getting the mixture ready

Rice: the recipe does not specify whether it should be cooked, so use the rice you intend to include and note that the short cooking time may not fully cook raw rice.

Vegetables: dice the onion and slice the carrot thinly so the pieces are easier to incorporate into the egg mixture. The extra handful of sliced carrot is optional.

Seasoning the eggs

Curry powder: mix it through the eggs and vegetables so its flavour is distributed throughout the omelette.

Sesame and pepper: these add savoury notes and a little texture. Add salt to taste, bearing in mind that the amount is not specified.

Cooking in the pan

Greasing: coat the pan with butter before adding the mixture to help prevent sticking and make turning easier.

Turning: cook for 3 minutes on each side, as directed. Turn carefully once the first side is set enough to hold together.

Checking doneness

Eggs: look for a set surface and centre rather than relying only on the stated time, since pans and heat levels vary. If the middle is still runny, continue cooking until it has set.

Rice: because the recipe gives no preparation detail for the rice, cooked rice is the more reliable choice within this brief cooking time.

Serving ideas

Serve the omelette hot, either on its own or with a simple salad or cooked vegetables alongside. A light accompaniment adds freshness without competing with the curry seasoning.

For a more filling meal, pair it with extra rice or bread; for a lighter plate, serve a smaller piece with plenty of vegetables.

Recipe notes & tips

• Slice the carrot thinly so it is easier to cook through.
• Use cooked rice if you want to ensure it is tender within the stated cooking time.
• Mix the ingredients thoroughly so the seasoning is spread evenly.
• Grease the pan well to make turning the omelette easier.
• Turn the omelette carefully once the underside has set.
• Check the centre is set before serving.

Variations

• More vegetables: add extra sliced spring onion or carrot to the mixture.
• Milder seasoning: use less curry powder for a gentler flavour.
• More sesame: sprinkle extra sesame seeds over the mixture before cooking.
• Cooked rice: use leftover cooked rice for a tender, ready-to-eat filling.
• Extra pepper: add more red pepper for a sweeter vegetable note.

Common mistakes to avoid

• Using thick carrot slices: they may stay firm; slice them thinly.
• Adding raw rice: it may not cook through in the short pan time; use cooked rice.
• Under-greasing the pan: the mixture can stick; coat the base with butter.
• Turning too early: the omelette may break; wait until the first side is set.
• Serving a runny centre: continue cooking until the eggs have set throughout.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat in a pan over a low heat or in the microwave until hot throughout.

Frequently asked questions