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In a pan over medium heat, sauté the onion and mushrooms for a few minutes. Add the chicken breast cubes and continue cooking until browned.
Add the rice, soy sauce, and ketchup. Mix well until everything is well combined and coated. Cook it for a few minutes then set aside.
In a small bowl, beat the egg and season it with pepper and salt.
In a non-stick pan, pour the egg mixture thinly and spread it (like making a crepe). Set aside.
Place 3 to 4 tablespoons of the rice filling into the bottom of each omelet wrapper then gently roll the omelet up tightly.
Cover the omelet in flour, beaten eggs with salt and pepper, and bread crumbs.
In a pan over medium heat, fry the omelet rice until golden brown.
Ingredients
Directions
In a pan over medium heat, sauté the onion and mushrooms for a few minutes. Add the chicken breast cubes and continue cooking until browned.
Add the rice, soy sauce, and ketchup. Mix well until everything is well combined and coated. Cook it for a few minutes then set aside.
In a small bowl, beat the egg and season it with pepper and salt.
In a non-stick pan, pour the egg mixture thinly and spread it (like making a crepe). Set aside.
Place 3 to 4 tablespoons of the rice filling into the bottom of each omelet wrapper then gently roll the omelet up tightly.
Cover the omelet in flour, beaten eggs with salt and pepper, and bread crumbs.
In a pan over medium heat, fry the omelet rice until golden brown.
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