Directions

To Make

1. Heat 1 tbsp oil in a frying pan over medium-high heat, then stir fry the diced onions, carrots, green peas and beef mince for 4-5 mins or until cooked through. Then, 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 softened. Add water/stock and bring to boil. Turn off heat, and 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 mins or until the mixture is cooked through.
3. Melt butter and the remaining oil in a medium non-stick frying pan over medium-high heat until it begins to foam. Pour in the 2 beaten eggs to cover the base and cook for 1-2 mins or until the base of the omelette is set and lightly golden but still liquid on top. Lay half of the fried rice over. Fold the omelette and transfer it to a plate. Repeat the same step for another half of the rice.
4. Pour sauce over omelette rice and garnish with parsley.