Asian Omelet

When Speedy cooks, I take photos. Lots of photos. This recipe was adapted from Mr. Breakfast, a website that Speedy discovered while searching for interesting breakfast dishes. Why is the omelet described as Asian? Neither Speedy nor I gave this dish its name. That was what it was already called when Speedy came across the recipe. But why Asian? Probably because the vegetables are seasoned with light soy sauce and the filling includes rice.

Rice? Yes. Cooked rice. Leftover garlic fried rice, to be more precise. The original recipe simply called for cooked rice but Speedy decided to recycle already recycled rice. You know how it is in Asia. Leftover boiled rice becomes fried rice the next morning. Well, we had leftover fried rice one day and Speedy turned it into this tasty, tasty omelet. If the domain weren’t taken, I’d register it for him. He’s like that.

Beat the eggs. Season with salt and pepper. Add the cream. Beat until smooth. Heat 2 tbsps. of butter in a frying pan. Saute the garlic, carrot, mushrooms, and bell pepper until slightly softened. Pour in the soy sauce. Cook, stirring, until the mixture is almost dry. Transfer the mixture to a plate. Heat the remaining butter in the pan. Pour in the eggs. Cook, swirling the pan often until the eggs are partially set but the omelet is still wet at the center. Add the rice to one side of the omelet. Top with half of the mushroom-vegetable mixture. Cook until the rice is heated through and the eggs are set. Fold and slide onto a plate. Garnish with the rest of the mushroom mixture.

Chinese Sausage and Scallion Omelet

There’s dinner to prepare tonight and I’m planning on baking something before that so I thought I’d take it easy until later this afternoon. This just means I got too lazy to prepare a proper lunch so I took the most convenient items from the fridge, threw them into a frying pan and the outcome was my lunch.

It’s something that my father would probably have whipped up under the same circumstances. And the way my Chinese sausage and scallion omelet tasted, who would have thought it was inspired by laziness? It had everything color, flavor, and texture. I’m full and happy and I’m ready to attack the baking and cooking projects I have in mind for later today.

Thinly slice the Chinese sausage into rings. Throw into an ungreased non-stick pan (the sausage slices will grease themselves, don’t worry) and cook over medium heat for about a minute. Beat the egg. Pour over the sausage slices. Sprinkle with the snipped scallions. Swirl and toss the omelet while partially set so that it fluffs up instead of getting cooked as one flat unappetizing piece. Serve the omelet over hot rice, and drizzle with light soy sauce and sesame seed oil if you like.