1 teaspoon tamari or soy sauce or a pinch salt if anyone has a soy allergy
1 Tablespoon olive oil
* Ingredients are per person or serving
Combine the egg, rice, and tamari or salt in a small bowl, mix very well.
Heat the olive oil in a frying pan. When hot but not smoking, add the egg/rice mixture and spread to an even thickness.
When the edges begin to brown and the sides start looking cooked, flip the omelet and cook the other side.
This is the most unbelievably simple breakfast that uses up left-over rice from the night before. It's also gluten and dairy free, and can be cooked as smaller fritters.
It was a result of seeking allergy free foods the whole family could eat.
Mr Breakfast would like to thank Margie1 for this recipe.
