Fried Rice Omelet Packets
Ingredients
- 12 None egg whites ⓘ
- 1/4 cup finely chopped chives ⓘ
- 3 tsp vegetable oil ⓘ
- 1 small red pepper, cut into 3/4-inch pieces ⓘ
- 1 medium zucchini cut into 3/4-inch pieces
- 4 oz button mushrooms, thinly sliced ⓘ
- 1 tbsp grated fresh ginger ⓘ
- 1 1/2 cups cooked long-grain white rice, cold ⓘ
- 5 oz cooked medium shrimp ⓘ
- 2/3 cup frozen pea, corn and carrot mix ⓘ
- 1 tbsp soy sauce ⓘ
- 1/3 cup oyster sauce ⓘ
- 3 None green onions, thinly sliced ⓘ
Instructions
- Whisk the egg whites, chives and 2 tbsp cold water in a large bowl until frothy. Season.
- Heat a wok or large skillet on high heat. Add 1/2 tsp of the oil. Swirl to coat the surface. Add a quarter of the egg white mixture and swirl to coat the bottom of the wok thinly. Cook for 1 min or until just set. Remove the omelet to a cutting board. Cover loosely with foil to keep warm. Repeat with remaining mixture.
- Add the remaining oil to the wok. Heat on high heat. Add the pepper, zucchini and mushroom. Stir-fry for 5 mins or until the vegetables are tender. Add the ginger, rice, shrimp, vegetable mix and soy sauce; stir-fry for 2 mins or until heated through. Remove from the heat.
- Combine the oyster sauce and 1 tbsp water in a small bowl. Place the omelets on serving plates. Top each with a quarter of the rice mixture. Fold in the sides to form a packet, then enclose the filling. Drizzle with oyster sauce mixture. Serve sprinkled with onion.
Nutrition & Diet Analysis (per serving)
469
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).