Mom's Inside Out Fried Rice Omelette
Why I Love This Recipe
Growing up, when I was under the weather, instead of the traditional chicken soup, my mom would make me her Inside Out Fried Rice Omelette, which is her interpretation of a Vietnamese dish called Bot Chien. This omelette has all the taste of traditional Chinese fried rice but on a beautiful, eggy canvas instead. She was convinced that the eggs had "super-nutrition" and were not only brain food, but good-for-the-body-food as well when sick. You didn't argue with a Tiger mom...you just ate. What I love about this dish is that is has all the flavor of fried rice, AND its hearty and soul-satisfying. To this day, I make this when I'm needing some "super" comfort food, even when I'm not under the weather. I adapted her original recipe and added more aromatics of garlic and ginger but the flavor still reminds me of home! I hope you enjoy this as much as I do!
Ingredients You'll Need
6 eggs, beaten
1/2 cup of cooked rice
1 green onion stalk, chopped
1 clove of minced garlic
1 tsp of ginger, chopped
1 tsp soy sauce
2 tsp of peanut oil
salt and pepper to taste
Heat nonstick pan and oil on medium high heat.
Sauté garlic, ginger and soy sauce and rice for 1 minute.
Reduce heat to medium.
Add eggs to the pan and spread ingredients out in the pan evenly.
Sprinkle green onions on top.
Cook for 1 minute.
Loosen edges with a spatula.
Taking another nonstick pan of the same size or bigger, place that pan faced down on top of the pan you are cooking with.
Removing from the heat, invert pan upside down by 180 degrees so the uncooked side of the omelette is now face down in the new pan.
Add omelette back to the heat, and cook for another 3-4 minutes or so until egg is cooked through.
Loosen the edges with a spatula and transfer to a plate.
Sprinkle with salt and pepper.