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    Thursday, November 12, 2015

    Asian mushroom omelette Recipe

    Asian mushroom omelette Recipe

        8 free-range eggs
        1 small red chilli, deseeded, finely chopped
        6 green onions, thinly sliced
        2 tablespoons peanut oil
        100g button mushrooms, sliced
        80g snow pea sprouts, trimmed
        1 tablespoon soy sauce
        1 1/3 cups steamed SunRice Jasmine Fragrant Rice, to serve

    Asian mushroom omelette Recipe


        Step 1

        Break 4 eggs into a bowl. Add half the chilli and half the green onions. Whisk with a fork.
        Step 2

        Heat a wok over medium heat. Add half the oil. Swirl to coat. Pour in egg mixture. Swirl to cover base and run 1cm up the side. Sprinkle half the mushrooms over egg mixture. Cook for 30 seconds or until base is set. Fold omelette in half. Tilt wok to allow any uncooked egg to run to edge. Cook for 30 seconds. Turn omelette over and cook for 30 seconds or until light golden (omelette should still be moist inside). Transfer to a plate. Cover to keep warm. Repeat with remaining eggs, chilli, green onions, oil and mushrooms.
        Step 3

        Cut omelettes in half and place on plates. Top with snow pea sprouts. Drizzle with soy sauce. Season with salt and pepper. Serve with rice

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    Item Reviewed: Asian mushroom omelette Recipe Rating: 5 Reviewed By: Mrs. Chef
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