Mushroom Omelet Rice recipe - ingredients, nutrition and when to eat it
This omelet rice wraps fried rice with mushrooms in a fluffy egg. The mushrooms’ subtle aroma pairs well with the rich egg, making it a hearty choice for an…
This omelet rice wraps fried rice with mushrooms in a fluffy egg. The mushrooms’ subtle aroma pairs well with the rich egg, making it a hearty choice for an autumn lunch or dinner.
Japanese · 25 minutes to cook
Nutrition (per 454.7g serving): 616.5 kcal · protein 21.2g · carbohydrate 78.5g · fat 23.1g · sodium 879.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the mushrooms release a lot of liquid, stir-fry them briefly over high heat to evaporate it so the rice doesn’t turn soggy.
Tips: Cook the egg over low heat and turn off the heat before the surface is fully set for a tender texture.
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Ingredients (1 serving)
- Rice — 1 bowl
- Egg — 2 pc
- Mushrooms — 1 handful
- Onion — 0.3 pc
- Cooking oil — 1 Tbsp
- Ketchup — 1 Tbsp
- Soy sauce — 1 tsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp