Fried-Rice Omelette

  • Serves

    serves 2


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.



  • 5 tbsp. unsalted butter
  • 14 lb. kielbasa, chopped into small pieces
  • 1 small onion, thinly sliced
  • 1 small carrot, cut into matchsticks
  • 1 12 cups cooked short-grain rice
  • 2 tsp. soy sauce
  • 2 tsp. oyster sauce
  • 4 eggs, beaten


Step 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.

Step 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.

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