Omelet for Leftovers (Omurice) recipe
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Ingredients
- 1 ½ teaspoons butter 1 small tomato, sliced, or more to taste ½ red bell pepper, sliced ¼ onion, sliced ¼ zucchini, sliced 1 ounce sliced mushrooms ½ cup warm cooked rice 1 tablespoon ketchup, or to taste 1 slice cooked bacon, chopped, or more to taste ½ teaspoon paprika salt and ground black pepper to taste 2 eggs, lightly beaten
Nutrition Info
- 388.8 caloriescarbohydrate: 42.5 gcholesterol: 388.1 mgfat: 17 gfiber: 4.9 gprotein: 18.7 gsaturatedFat: 7.1 gservingSize: -sodium: 522 mgsugar: 12.8 gtransFat: : -unsaturatedFat: : -
Directions Omelet for Leftovers (Omurice)
Directions
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Melt butter in a skillet over medium heat. Add tomato, red bell pepper, onion, zucchini, and mushrooms, cook and stir until tender, about 5 minutes. Add rice, ketchup, bacon, paprika, salt, and black pepper, stir well to combine. Transfer to serving plate.
Heat a nonstick skillet over medium heat. Pour in eggs in a thin layer, cook until set, about 5 minutes. Serve eggs over rice mixture.