Feb 17, 2009

Fried-Rice Omelette

In this dish, a popular order at Teshima's, a restaurant in the Big Island town of Kealakekua, a thin omelette is folded around a filling of fried rice and sausage. The cooks at Teshima's use linguiça, a Portuguese-style sausage, but we found that easy-to-find kielbasa works just as well.

Credit: André Baranowski

5 tbsp. unsalted butter
1⁄4 lb. kielbasa, chopped into
small pieces
1 small onion, thinly sliced
1 small carrot, cut into
matchsticks
1 1⁄2 cups cooked short-grain rice
2 tsp. soy sauce
2 tsp. oyster sauce
4 eggs, beaten

1. Heat 1 tbsp. butter in a 12" nonstick skillet over medium-high heat. Add sausage; brown for 6 minutes. Add onions and carrots; cook until golden, about 4 minutes. Add rice; cook, stirring, until hot, 3–4 minutes. Stir in soy and oyster sauces; set rice aside, covered.

2. Heat 2 tbsp. butter in a skillet over medium-high heat. Beat 2 eggs in a bowl; pour into the skillet and turn to coat bottom. Cook, swirling pan, until omelette sets but top is still slightly wet, about 1 minute. Arrange half the fried rice down center. Using a rubber spatula, slide omelette onto a plate; roll around filling. Repeat with remaining butter, eggs, and fried-rice mixture.

SERVES 2