L&C-Silhouette Subscribe
The L&C-Silhouette Basket
L&C-Silhouette Basket
A hand-picked basket of cherries from the world of most talked about books and popular posts on creative literature, reviews and interviews, movies and music, critiques and retrospectives ...
to enjoy, ponder, wonder & relish!
 

Rice Omelette: For A Good Swift Breakfast

December 5, 2014 | By

When you have some leftover rice and you don’t know what to do with, its time for experimenting. Debasish Bhattacharya did just that and came up with a fun recipe that’s smart, quick and delicious.

Rice Omelette

Rice Omelette

It is a very simple but tasty food with protein and carbohydrate bonded together and good for a swift breakfast.

I had some left over boiled flavoured rice. Thinking about how I could make it a bit more interesting than its plain state, I hit upon an idea. I hadn’t made this earlier so it was more of a R&D. And it worked marvelously without much ado.

Ingredients:

1. Flavoured rice (I used Gobindabhog, a nice small grained rice indigenous to the eastern parts of India) – 100 g (however, any flavoured rice will do)
2. Eggs – 4
3. Ginger – 1 inches (paste)
4. Onion – 1 medium (cut into fine small pieces)
5. Green chillies – 2 (longitudinally slit and cut into small pieces)
6. Salt – Add to taste
7. Coriander leaves – a couple of sprigs (cut into small pieces)
8. Olive oil – 2-3 tbsp

Preparation:

i. Clean and wash rice and boil with adequate water to bring into smooth consistency. Keep it aside for cooling.
ii. In a mixing bowl take the rice and mash it further to have a lump-less pulp.
iii. Add 4 whole eggs to it and mix well with salt to taste.
iv. Add ginger paste, chopped onions, green chillies, coriander leaves and mix well.
v. Your omelette pulp is ready.

Cooking:

a. Put oil in a non-stick frying pan and put on moderate flame.
b. When oil is hot add the prepared omelette content on it, adequate for an omelette.
c. After it starts drying up, reduce flame and cover with a lead.
d. Remove lid and check whether it is done from below (a golden brown colour shows from the bottom).
e. Turn upside down with a flat wide spatula and cook for another minute or a couple of minutes till the omelette is done. Be careful while turning as it may break.
f. Repeat as long as the omelette pulp remains. Approximately 4 to 5 omelettes will be made from the amount mentioned.

Enjoy your rice omelette with any sauce of your choice. Happy cooking.

Check out more recipes that are born out of learning and creativity in the kitchen!

Creative Writing

Got a poem, story, musing or painting you would like to share with the world? Send your creative writings and expressions to editor@learningandcreativity.com

Learning and Creativity publishes articles, stories, poems, reviews, and other literary works, artworks, photographs and other publishable material contributed by writers, artists and photographers as a friendly gesture. The opinions shared by the writers, artists and photographers are their personal opinion and does not reflect the opinion of Learning and Creativity emagazine. Images used in the posts (not including those from Learning and Creativity's own photo archives) have been procured from the contributors themselves, public forums, social networking sites, publicity releases, Morguefile free photo archives and Creative Commons. Please inform us if any of the images used here are copyrighted, we will pull those images down.

A freelancer consulting Social Development Specialist. Debasish works in large-scale infrastructure development projects in India and abroad as well. An Anthropologist turned Regional Planner Debasish is fond of several activities from writing travelogues to cooking, from sketching, painting, photography to dress designing, embroidering to choreographing. Whenever he feels, in the early mornings or dead of nights, he sits with doing something creative that is so close to his heart.
All Posts of Debasish Bhattacharya

Leave a Reply

Your email address will not be published. Required fields are marked *