Home » Written Recipes » Recipes » Breakfast » Special Italian Rice Omelet Recipe

Special Italian Rice Omelet Recipe



  • Oil 1 tbsp
  • Scallions 1 (finely chopped)
  • Cooked long grain rice 1/2 cup
  • Salt ½ tsp
  • Chili powder 1/2 tsp (optional)
  • Eggs 2 (beaten)
  • Sausages 1 sliced (optional)
  • Mozzarella/cheddar cheese 1/3 cup (cut in cubes)


In large pan place oil and scallions, then add the cooked rice and spread evenly on the bottom. Mix salt and chili powder in the beaten eggs and pour into the skillet over rice then set sausages. Place the cheese cubes evenly on the surface. Cook over medium heat until eggs are cooked.

You May Like


KFC New Sheriff Kentucky Burger Is The Best From The West

When we talk about burgers one cannot ignore the fact that KFC make the best burgers in town. Yet again KFC is back with a new burger, KENTUCKY BURGER. The new sheriff burger is undoubtedly one of the best creations of KFC up-till now. 

Latest Recipes

Top 10

Chefs Biography

baked eggs

Baked eggs brunch

Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and add the leeks, onions and seasoning. Cook for 15-20 mins until soft and beginning to caramelise. Meanwhile, put the spinach in a colander and pour over a kettle of boiling water. When cool enough to handle, squeeze out as much liquid as possible. Mix the breadcrumbs and cheese together. Arrange the leek and onion mixture between 4 ovenproof dishes, then scatter with the spinach and pieces of sundried tomato. Make a well in the middle of each dish and crack an egg in it. Season and sprinkle with cheese crumbs. Put the dishes on a baking tray and cook for 12-15 mins, until the whites are set and yolks are cooked to your liking.

muffins 0

Nutty blueberry muffins

Heat oven to 180C/160C fan/gas 4. Lightly grease a silicone muffin tray with oil spray, or line with paper cases. Put the flour and hazelnuts in a food processor, and whizz until the nuts are finely ground. Tip into a bowl and stir in the bicarbonate of soda. Whisk together the buttermilk, milk, eggs, agave and oil. Mix the wet ingredients into the dry until smooth, then stir in the blueberries. Divide the mixture between the muffin holes and bake for 20 mins until a skewer poked in comes out clean. Leave to cool for 10 mins, before turning out of the tray. If freezing, defrost at room temperature, then warm through in the oven.

simple nutty pancakes

Simple nutty pancakes

Tip the flour and baking powder into a large bowl with a pinch of salt. Make a well in the centre, then add the egg, milk and syrup. Whisk until smooth, then fold in half the nuts.

Heat 1 tbsp oil in a large, non-stick frying pan over a medium-high heat. Spoon two ladles of the mixture into the pan and cook for 1 min each side. Repeat to make two more.

Serve with a drizzle of agave syrup and the remaining nuts for extra crunch.

recipe image legacy id 191547 11

Good-for-you granola

Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well. Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.

recipe image legacy id 2257 12

Smoked salmon, dill & onion tart

Heat oven to 200C/fan 180C/gas 6. On a floured board, roll out the pastry to about the thickness of a £1 coin. Press into a 20cm tart tin with a removable bottom. Line the pastry with greaseproof paper and fill with baking beans. Bake for 20-25 mins until the sides of the pastry turns golden brown. Remove the baking beans and greaseproof paper and prick all over the base and sides of the pastry with a fork. Put the tart shell back into the oven for another 10 mins until the base is cooked and the pastry is biscuity brown all over. Leave to cool on a wire rack. In a saucepan, cook the onions in the olive oil for 5 mins until soft. Season with salt and pepper if you like, and set aside to cool. Stir together the lemon juice and crème fraîche, and then set aside. Assemble the tart: spread the onion over the base and arrange the smoked salmon pieces on top. Sprinkle over the capers, dill and lemon zest. Keep the tart in its tin, cover with cling film or foil and refrigerate until serving, drizzled with crème fraîche.

recipe image legacy id 411668 11

Crumbly chicken & mixed vegetable pie

Heat oven to 200C/fan 180C/gas 6. Peel and chop the onion as finely as possible. Melt the butter in the pan over a medium heat. Add the chopped onion and leave to cook for 5 mins, stirring occasionally. Finely slice the mushrooms and add them to the pan with the onions. When the onions and mushrooms are almost cooked, add the flour to the pan and stir to make a thick paste called a roux. Crumble the stock cube in and stir well. Continuously stir the roux over a low heat for 2 mins to cook out the flour. This stops the sauce from having a starchy taste. Slowly add the warm milk to the pan, stirring all the time. Once all the milk has been added, stir in the stock, season with salt, pepper, nutmeg and mustard powder. Add the bay leaf and bring to the boil, stirring all the time to stop the sauce becoming lumpy. When the sauce has thickened, place on a very low heat. Chop the cooked chicken into even-sized pieces and add to the sauce. Add your veg and pour into the pie dish. Put the pastry on a clean, floured surface. Make sure you also dust the rolling pin with flour. Roll out the pastry, trying not to make any tears. Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it carefully over the dish. It might be helpful to use the rolling pin to help you move the pastry. Trim off the pastry hanging over the edge of the dish. Press the outside edge of the pastry with a fork or your fingers to make a nice pattern. Brush the top of the pie with beaten egg or milk. Make a small hole in the centre of the pastry top to allow the steam to escape. You can use any leftover pastry to decorate the top of the pie with pastry shapes if you like. Place the pie in the oven for 25 mins. It is ready when golden brown.

chicken with crushed harissa chickpeas

Chicken with crushed harissa chickpeas

Heat 1 tbsp of oil in a frying pan over a medium heat and fry the onions and peppers for 7 mins until softened and golden.

Meanwhile, put the chicken between two sheets of baking parchment and lightly bash until about 2cm thick. Mix together the remaining oil and the za’atar, then rub over the chicken. Season to taste.

Heat the grill to high. Put the chicken on a baking tray lined with foil, and grill for 3-4 mins each side, or until golden and cooked through.

Heat the chickpeas in a pan with the harissa paste and 2 tbsp water until warmed through, then roughly mash with a potato masher. Wilt the spinach in a pan with 1 tbsp of water or in the microwave in a heatproof bowl. Stir the pepper and onion mixture, spinach and parsley through the chickpeas. Serve with the sliced chicken and the lemon wedges for squeezing over.

compressed resizeimage593x426xzBzY2CitVZ

Custard Cake

Ingredients Strawberry jelly 1 packet Banana jelly 1 packet Dry

gong bao chicken

Gong bao chicken

Mix the chicken pieces, 1 tbsp soy sauce, 1 tbsp rice wine, and all of the cornflour together in a bowl. Cover and transfer to the fridge to marinate for at least 30 mins.

In another bowl, stir together the remaining soy sauce and rice wine, the vinegar, sugar and chilli bean paste until the mixture is smooth. 

Slice the green parts of the spring onions lengthways into thin strips. Trim and chop the white ends into thin slices, then put in a small bowl with the ginger and garlic.

Heat the groundnut oil in a wok set over a high heat, then add the chillies and ground peppercorns and stir-fry until the chillies have darkened slightly (be careful not to burn them). Add the marinated chicken pieces and continue to stir-fry for 5-8 mins, or until the chicken has browned. Add the spring onion and ginger mixture and stir-fry until the meat is just cooked through. Add the vinegar mixture and toss to combine, then stir through the green parts of the spring onions, the sesame oil and peanuts. Serve with boiled rice.

Fattet fool akhdar 2

Fattet fool akhdar

Place the thawed and washed green broad beans in a cooking pot. Top with chicken or beef broth, season with black pepper and salt if needed (only if broth is not seasoned), and sprinkle with a dash of olive oil. Bring the mixture to a gentle boil over medium heat.

Sauté the finely chopped onion in 1 tbsp olive oil till translucent but not browned. Add meat and stir to mix. Season with salt and pepper and cook, stirring occasionally until the meat is browned and liquids run out.

While the meat is cooking, in a separate skillet, sauté the sliced garlic and coriander for about 5 minutes, or until wilted. Add the coriander mixture to the meat mixture and stir to mix. Ladle some of the broth from the cooking broad beans into the meat mixture and stir to coat. Bring to a boil, and remove from heat.

Combine the meat mixture with the broad beans mixture together with the liquids and bring to a gentle simmer.

Deep fry or toast the bread squares, till golden, drain on paper towels. Prepare the yoghurt sauce by mixing all the ingredients together.

To assemble, place the bread squares along the bottom of a large serving dish (traditionally a see through glass dish). Top with the broad beans and meat mixture. Spread evenly. Top everything with the prepared yoghurt sauce and spread to cover the whole surface.

Sprinkle the tops with the nuts and chopped parsley. Serve.