Japanese Vegetable Omelet
Similar recipes: Egg, Vegetable
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Ingredients:
1/2 cup precooked dried white rice
1 lrg egg
2 lrg egg whites
1/8 tsp salt – (about)
1/2 cup finely shredded cabbage
1/4 cup thinly sliced onion
1/8 tsp freshly-ground black pepper – (about)
Finely slivered nori or furikake (optional)
Methods:
* In a 2- to 3-cup microwave-safe bowl, mix rice and 1/2 cup water. Cover with plastic wrap and cook in a microwave oven on full power (100%) until water is absorbed, 4 to 5 minutes. Let stand.
* Meanwhile, beat egg, egg whites, and 1 tablespoon water.
* Add 1/8 teaspoon salt to eggs; blend.
* In a 6- to 8-inch nonstick frying pan, stir cabbage and onion over high heat until onion begins to brown, about 3 minutes. Sprinkle with pepper to taste.
* Reduce heat to medium. Pour egg mixture over cooked vegetables. As eggs set, use a wide spatula to lift cooked portion and let liquid flow underneath.
* When golden on bottom and still moist on top, in about 2 minutes, loosen eggs from pan with spatula, then slide spatula under omelet on one side and flip about 1/3 of it over the center. Tilt pan to slide unfolded edge of omelet onto a plate, then tip pan to roll remainder of omelet onto that edge.
* Sprinkle with slivered nori. Add salt and pepper to taste. Serve with hot cooked rice.
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