Trứng Chiên Nấm (Mushroom Omelette)

Ingredients

• 4 large Eggs
• 1 cup Mushrooms
• 2 tbsp Green Onions
• 1 tsp Fish Sauce
• 1 tbsp Vegetable Oil
• 2 cups Cooked Rice

Instructions

1. 1In a medium bowl, whisk together the 4 large Eggs and 1 tsp Fish Sauce until well combined. Add the 2 tbsp Green Onions and whisk again.
2. 2Heat 1 tbsp Vegetable Oil in a 10-inch non-stick skillet over medium-high heat (400°F / 200°C). Add the 1 cup Mushrooms and cook for 3-5 minutes, stirring occasionally, until they are tender and lightly browned.
3. 3Pour the whisked egg mixture evenly over the mushrooms in the skillet.
4. 4Cook for 4-6 minutes, or until the edges of the omelette are set and the bottom is golden brown. You can gently lift the edge to check the color. To help the top cook, you can carefully tilt the pan to let uncooked egg flow underneath, or cover the pan for the last 1-2 minutes.
5. 5Once the omelette is cooked through and golden brown on the bottom, carefully slide it onto a plate.
6. 6Serve the Trứng Chiên Nấm hot with a side of the 2 cups Cooked Rice.

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