Fried Rice with Omelette Tastes So Good!

I’ve always been lazy about making an omelette first before frying the rice. I’m even lazier when it comes to cooking the rice first and leaving it overnight. But having finally tried that, I must say, it’s really worth the effort!

Thanks to mum for the inspiration, and for allowing me to steal her recipe. I’ll never forget how amazed I always was, watching the omelette puff up like magic in her frying pan.


  • Frying oil: 3 + 1 tbsp
  • Butter: 1 tbsp
  • Egg: 2
  • Salt: to taste
  • Pepper: to taste
  • Onion: 1 small, chopped
  • White mushroom: 4, washed and sliced
  • Frozen peas: 3 tbsp, thawed
  • Luncheon meat: 2 slices, diced
  • Hot dog: 1, sliced
  • Rice: 1 bowl, cooked and left overnight in fridge
  • Sesame oil: 1/2 tbsp
  • Dark soya sauce: 3 tbsp
  • Light soya sauce: 2 tsp
  • Lettuce: 2 stalks, washed and pat dry on towel
  • Parsley: chopped, for garnish


  1. Heat up frying pan on medium heat. Add 3 tbsp oil and butter, and allow butter to melt.
  2. Meanwhile, add salt and pepper to eggs and beat it till frothy and light.
  3. Add beaten eggs to pan and leave it to fry on one side for 1 min. Lower heat if necessary.
  4. Turn the omelette around and leave it to fry on the other side for 1 min.
  5. Remove omelette from pan, leaving stove on at low heat. Cut omelette into strips and set aside.
  6. Add 1 tbsp oil to pan. Add onions and mushrooms and stir fry for 30 sec.
  7. Add peas, luncheon meat and hot dogs and stir fry quickly.
  8. Add rice into the ingredients. Season with sesame oil, dark soya sauce and light soya sauce.
  9. Add salt and pepper to taste.
  10. Last but not least, add omelette into the pan and mix everything together. Switch off the heat.
  11. Serve on a plate of fresh lettuce and garnish with parsley.


  • The more oil you add, the puffier the omelette becomes. The heat should neither be too low nor too high so that it cooks nicely within and without.
  • The mushrooms help to freshen up the taste of the whole dish with its rustic fungi taste.


  • I’m using white mushrooms here because that’s one of the cheapest fungi available in the supermarkets. But they gave a surprisingly good taste to the fried rice.
  • I’m missing one very important ingredient here which would have made this an authentic Chinese fried rice – Chinese sausage! 😥
  • Refer to ‘My Husband’s Horrible Fried Rice‘ for an alternate version.

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