INGREDIENTS

3 tbsp vegetable oil
½ onions, diced
½ carrots, diced
¾ cup green peas
200g beef mince
2 cups steamed rice
1 tbsp S&B Oriental Curry Powder 85g
salt & pepper, to taste
½ onion, sliced
1 cup mushrooms, sliced
400ml water/ stock
4 cubes of S&B Golden Curry Mix Mild 92g
20g butter
4 eggs, beaten
parsley (chopped)

METHOD

1. Heat 1 tbsp oil in a frying pan over medium high heat, stir fry diced onions, carrots, green peas and beef mince for 4-5 mins or until cooked through. Add steamed rice and mix well. Add S&B Oriental Curry Powder, salt and pepper and stir well. Remove from heat and set aside.

2. Heat 1 tbsp oil in another pan over medium high heat, stir fry sliced onions and mushrooms for 2-3 mins or until soften. Add water/stock and bring to boil. Turn off heat, add in the S&B Golden Curry Mix.  Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through.

3. Melt butter and the remaining oil in a medium non-stick frying pan over medium high heat until foaming. Pour in 2 beaten eggs to cover the base and cook for 1-2 mins or until the base of omelette is set and light golden but still liquid on top. Lay half of fried rice over. Fold the omelette and transfer it to a plate. Repeat the same step for another half of rice.

4. Pour sauce over omelette rice and garnish with parsley.