Rice omelette

Indonesians love to enhance the flavour of meat, which they use in small amounts, with fish sauces. In this simple rice omelette by Australian table, oyster sauce contrasts with the chicken.

  • 10 mins preparation
  • 15 mins cooking
  • Makes 4
  • Print


Rice omelette
  • 2 tablespoon oil
  • 300 gram chicken thigh fillets, cut into 1cm cubes
  • 120 gram button mushrooms, sliced
  • 1 long red chilli, seeded, thinly sliced
  • 3 green onions (shallots), finely chopped
  • 3/4 cup coriander leaves
  • 2 cup cooked jasmine rice (2/3 cup raw), warmed
  • 8 eggs
  • oyster sauce, to serve
  • 1/2 cup water


Rice omelette
  • 1
    Heat half of oil in a frying pan on high.
  • 2
    Cook chicken 4 minutes, until browned and cooked through; remove from pan. Cook mushrooms and chilli 3 minutes, until tender.
  • 3
    Return chicken to pan with green onion, coriander and rice; stir gently and season to taste. Keep warm.
  • 4
    Whisk together eggs and water; season.
  • 5
    Heat 1/4 tablespoon of oil in a medium non-stick frying pan on high. Add one-quarter of egg mixture; cook 2 minutes, until just set. Spoon one-quarter of rice mixture onto half of omelette; fold to enclose. Slide onto a plate; drizzle with oyster sauce.
  • 6
    Repeat with remaining oil, egg and rice mixture, to make three more omelettes. Serve hot.

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