Omelette with Chicken Filling

Ingredients

• 150 g long-grain rice
• Salt
• 4 Spring Onions
• 300 g chicken breast fillet
• 100 g mushrooms
• 1 red chili pepper
• 3 Tbsp plant oil
• 8 eggs
• 4 tbsp whipping cream
• Salt
• Pepper
• hoisin sauce (for seasoning)
• coriander leaves (for garnish)

Instructions

1. 1.

   Rinse the rice and cook it in double the amount of salted water for about 20 minutes.

2. 2.

   Wash, trim, and slice the spring onions. Rinse the chicken, pat dry, and cube it. Clean the mushrooms and slice them. Wash the chili pepper, halve, trim, and cut into thin strips. Sauté the chicken with the chili in 1 tbsp hot oil until golden brown. Briefly sauté the spring onions and mushrooms, then mix them into the cooked rice. Cover and let sit off the heat.

3. 3.

   Whisk the eggs with the cream, seasoning with salt and pepper. Add a little oil to a hot non-stick pan. Pour in 1/4 of the egg mixture, cook for 1-2 minutes over medium heat until it starts to set and turns golden brown. Remove from the pan, fill with the rice mixture, fold together, drizzle hoisin sauce on top, and garnish with coriander leaves before serving.