Rice Stuffed Omelette

Ingredients 6-8 eggs Milk3 tbsp pepper oil 3 tbsp salt to taste For the filling 1 cup cooked shredded chicken Small onion1 Carrot scraped and cut into small pieces Mushrooms2 Cooked rice 1 CUP Butter 2 tbsp Method Heat the butter and fry the onions till translucent. Mix in the carrots and stir fry for a further 1 minute. Add the mushrooms and fry. Mix in the chicken pieces, salt, pepper, parsley and mix well. Now mix in the rice to the chicken mixture and stir fry for another 2-3 minutes. Keep the filling aside. Lightly beat the eggs and add the milk salt and pepper. Heat the oil in a frying pan and pour half the quantity of the egg. Place a portion of the filling in the centre and roll from both ends to cover make a roll. Remove carefully to a serving plate and garnish with ketchup and serve. Prepare the other omelet in the same way.