Fried Rice Omelet Packets - cooking recipe

Ingredients

12 None egg whites
1/4 cup finely chopped chives
3 tsp vegetable oil
1 small red pepper, cut into 3/4-inch pieces
1 medium zucchini cut into 3/4-inch pieces
4 oz button mushrooms, thinly sliced
1 tbsp grated fresh ginger
1 1/2 cups cooked long-grain white rice, cold
5 oz cooked medium shrimp
2/3 cup frozen pea, corn and carrot mix
1 tbsp soy sauce
1/3 cup oyster sauce
3 None green onions, thinly sliced

Preparation

Whisk the egg whites, chives and 2 tbsp cold water in a large bowl until frothy. Season.
Heat a wok or large skillet on high heat. Add 1/2 tsp of the oil. Swirl to coat the surface. Add a quarter of the egg white mixture and swirl to coat the bottom of the wok thinly. Cook for 1 min or until just set. Remove the omelet to a cutting board. Cover loosely with foil to keep warm. Repeat with remaining mixture.
Add the remaining oil to the wok. Heat on high heat. Add the pepper, zucchini and mushroom. Stir-fry for 5 mins or until the vegetables are tender. Add the ginger, rice, shrimp, vegetable mix and soy sauce; stir-fry for 2 mins or until heated through. Remove from the heat.
Combine the oyster sauce and 1 tbsp water in a small bowl. Place the omelets on serving plates. Top each with a quarter of the rice mixture. Fold in the sides to form a packet, then enclose the filling. Drizzle with oyster sauce mixture. Serve sprinkled with onion.