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Omelet for Leftovers (Omurice) Recipe

Recipe by: 106a802496d678ba

"An easy choice when you need to rustle up something for yourself and happen to have leftovers like rice and bacon and vegetables that need to be used up. This recipe is versatile - use whatever you like."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook10 m
  • Ready In35 m
  • 1Melt butter in a skillet over medium heat. Add tomato, red bell pepper, onion, zucchini, and mushrooms; cook and stir until tender, about 5 minutes. Add rice, ketchup, bacon, paprika, salt, and black pepper; stir well to combine. Transfer to serving plate.
  • 2Heat a nonstick skillet over medium heat. Pour in eggs in a thin layer; cook until set, about 5 minutes. Serve eggs over rice mixture.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 1 servings
  • 421 cals
  • 1 1/2 teaspoons butter
  • 1 small tomato, sliced, or more to taste
  • 1/2 red bell pepper, sliced
  • 1/4 onion, sliced
  • 1/4 zucchini, sliced
  • 1 ounce sliced mushrooms
  • 1/2 cup warm cooked rice
  • 1 tablespoon ketchup, or to taste
  • 1 slice cooked bacon, chopped, or more to taste
  • 1/2 teaspoon paprika
  • salt and ground black pepper to taste
  • 2 eggs, lightly beaten
Nutrition

Amount per serving ( 5 total)

  • Calories:
    421
    21%
  • Fat:
    19.5
    30%
  • Carbs:
    42.5
    14%
  • Protein:
    20.9
    42%
  • Cholesterol:
    395
    132%

Based on a 2,000 calorie diet

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