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Omelette with stir-fried shiitake mushrooms and rice (low-fat)

Name: Omelette with stir-fried shiitake mushrooms and rice (low-fat)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: /asian
Ingredients: 2 eggs; 1/2 tablespoon soy sauce; 1 1/2 tablespoons canola oil; 6 spring onions, finely sliced on the diagonal; 1 tablespoon shredded ginger; 1 garlic clove, thinly sliced; 300g fresh shiitake mushrooms*; 2 tablespoons oyster sauce; Cooked long grain brown rice, to serve; Steamed broccolini, to serve

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10m

05m

Omelette with stir-fried shiitake mushrooms and rice

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This low-fat Asian mushroom omelette is a great, healthy lunch idea especially when served with rice and broccolini.

2 eggs
1/2 tablespoon soy sauce
1 1/2 tablespoons canola oil
6 spring onions, finely sliced on the diagonal
1 tablespoon shredded ginger
1 garlic clove, thinly sliced
300g fresh shiitake mushrooms*
2 tablespoons oyster sauce
Cooked long grain brown rice, to serve
Steamed broccolini, to serve

Method

1.

Beat eggs with soy, season with pepper. Heat a non-stick frypan over medium heat, add half the oil and, when hot, pour in eggs, swirling pan to coat base.
2.

Cook until omelette is set. Sprinkle with a little spring onion. Slide out onto a board and cool slightly. Roll, then cut into shreds.
3.

Return pan to heat, add remaining oil, ginger and garlic, and fry for 1 minute.
4.

Add mushrooms, stir-fry until wilted, then add oyster sauce and stir to combine. Place rice in a serving dish and top with mushrooms and omelette.
5.

Garnish with remaining spring onion, and serve with broccolini.