|6 tablespoons||Butter; (3/4 stick)|
|3||Eggs; beaten to blend|
|1 small||Onion; chopped|
|2 larges||Garlic cloves; minced|
|1||Green bell pepper; chopped|
|1||Jalapeņo chili; seeded, minced|
|¾ teaspoon||Ground coriander|
|¾ teaspoon||Caraway seeds|
|3½ cup||Cold cooked rice|
|1 cup||Chopped ham|
Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add eggs and cook until omelet is set and golden brown. Remove from heat and cool completely. Cut into small pieces.
Melt remaining 5 tablespoons butter in heavy large skillet over high heat.
Add onion and garlic and cook until onion is golden brown, stirring constantly, about 3 minutes. Add carrot and next 4 ingredients. Reduce heat to medium and cook until carrot is tender, stirring occasionally, about 6 minutes. Add omelet, rice and ham. Stir until mixture is heated through, about 5 minutes. Season omelet to taste with salt and pepper and serve.
Bon Appétit November 1991 Marlene Van Beek: Eindhoven, The Netherlands Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 5, 1998
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