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Seafood and Rice Omelette
Ingredients for 2 servings
1 1/2 bowls cooked sprouted brown rice
150 g frozen seafood mix
2 tablespoons white wine
1/2 onion
1 teaspoon salad oil
Salt and pepper
Omelette mix
4 eggs
4 tablespoons milk
Salt and pepper
1 tablespoon butter
Ketchup to taste
Mixed young salad leaves to taste
6 asparagus spears
Preparation
1. Sprinkle the white wine onto the still-frozen seafood mix and leave for a while. Finely chop the onion.
2. Heat the salad oil in a frying pan and sweat the onion. When the onion becomes transparent, add the seafood mix and white wine then cook for about 3 minutes until the mixture is heated throughout. Add the sprouted brown rice and continue to cook.Season with salt and pepper.
3. Break the eggs into a bowl, add the milk and the salt and pepper and mix thoroughly. Heat another frying pan then heat half of the butter at low heat. Pour in half of the omelette mix, then mix once with chopsticks.
4. When the omelette mix is half cooked, place half of the fried rice on top of it in the middle, then wrap the omelette around the rice.
5. Serve on a plate and add ketchup to taste. Accompany with mixed young salad leaves and saltwater-blanched asparagus.
