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Jora's Rice Omelet


"I made my very own recipe. It's like fried rice with an omelet. Top with ketchup if you like."
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35 m servings 597 cals
Original recipe yields 1 servings (1 omelet)

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  • Prep

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  1. Melt 1/2 the butter in a skillet over medium heat. Add cucumber, carrots, tomato, and garlic. Cook and stir until vegetables are tender, about 10 minutes. Add rice and ham; cook and stir until heated through and well combined, about 10 minutes. Transfer rice mixture to a bowl.
  2. Beat eggs, salt, and pepper together in a medium bowl. Heat remaining butter in the same skillet over medium heat. Pour in the egg mixture; swirl to coat the bottom of the skillet. Cook until edges are mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes.
  3. Place the rice mixture on top of the omelet. Fold omelet over the rice using a spatula and wrap into a cocoon shape. Place on a plate; sprinkle parsley on top.


  • Cook's Notes:
  • Cooking spray can be substituted for the butter.
  • You can use onions instead of garlic.

Nutrition Facts

Per Serving: 597 calories; 27.3 g fat; 59.7 g carbohydrates; 28 g protein; 434 mg cholesterol; 1158 mg sodium. Full nutrition

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This is a nice breakfast that takes very little time to put together. The rice/veggie mixture is enough for a 4-egg omelet. I used red, whole grain rice, which gave it a nutty flavor that white ...