• 45minutes
  • 692calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B3, H
MineralsNatrium, Fluorine, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 cups cooked rice

  2. 100 g carrots , chopped in very small pieces

  3. 100 g red capsicums , chopped in very small pieces (bell pepper)

  4. 100 g onions , chopped in very small pieces

  5. 150 g bacon , chopped in small batons

  6. 50 g tomato paste

  7. 8 eggs (2 per person)

  8. 2 teaspoons sugar

  9. 2 teaspoons oil

  10. salt and pepper

  11. 4 teaspoons oil, to cook eggs, using one teaspoon at a time

  12. 8 teaspoons tomato ketchup , garnish

Instructions Jump to Ingredients ↑

  1. Prepare the vegetables and bacon. Mix well in a bowl, and set aside.

  2. In another bowl, whisk the eggs well. Add the sugar, oil, salt and pepper. Set aside.

  3. Heat the first two teaspoons of oil in a deep saucepan, and add the vegetables. Cook for 5-10 minutes (until the vegetables are tender). Add the rice, and stir well.

  4. Add the tomato paste, and stir well. Cook for 2 minutes. Remove from heat.

  5. The next step has a long explanation, but it is not hard. It needs to be repeated for each of the four servings, and takes about 3 minutes each time. The series of photos will give you a good idea of part of the process.

  6. Put one teaspoon of additional oil in a large, heated, non-stick frying pan. Use a brush to spread the oil around the base of the pan. Pour in 1/4 of the egg mixture, and tilt the pan to coat the base. Cook for about 2 minutes. Scrape the egg away from the edges of the pan. Add 1/4 of the rice mixture to one side of the cooked egg. Flip the other side of the egg over the rice mixture. Invert a plate over the pan. Pick the pan up and turn it over, and your omelette is on the plate. Garnish with the tomato ketchup.

  7. Repeat the previous step 3 more times.


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