Appetizers Recipes - Rice Omelet Rolls Recipe

Ingredients

• 1 skinless, boneless chicken thigh, about 115g/4oz, cubed

• 40ml/8 tsp butter

• 1 small onion, chopped

• 1/2 carrot, diced

• 2 shiitake mushrooms, stems removed and chopped

• 15ml/1 tbsp finely chopped fresh parsley

• 225g/2 cups cooked long grain white rice

• 30ml/2 tbsp tomato ketchup

• 6 eggs, lightly beaten

• 60ml/4 tbsp milk

• 5ml/1 tsp salt, plus extra to season

• freshly ground black pepper

• tomato ketchup, to serve

Serves 4

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Method:

1. Season the chicken with salt and pepper. Melt 10ml/2 tsp butter in a frying pan.

2. Fry the onion for 1 minute, then add the chicken and fry until the cubes are cooked. Add the carrot and mushrooms, stir-fry over a medium heat until soft, then add the parsley. Set this mixture aside.

3. Wipe the frying pan, then add a further 10ml/2 tsp butter and stir in the rice. Mix in the fried ingredients, ketchup and pepper. Stir well, adding salt to taste, if necessary. Keep the mixture warm.

4. Beat the eggs with the milk in a bowl. Stir in the measured salt and add pepper to taste.

5. Melt 5ml/1 tsp of the remaining butter in an omelet pan. Pour in a quarter of the egg mixture and stir it briefly with a fork, then allow it to set for 1 minute. Top with a quarter of the rice mixture.

6. Fold the omelets over the rice and slide it to the edge of the pan to shape it into a curve. Slide it on to a warmed plate, cover with kitchen paper and press neatly into a rectangular shape.

7. Keep hot while cooking three more omelets from the remaining ingredients. Serve immediately. with tomato ketchup.

Note: Rice omelet make a great supper dish and are popular with children. who usually top them with a liberal helping of tomato ketchup.