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