- 6 tablespoons (3/4 stick) butter
- 3 eggs, beaten to blend
- 1 small onion, chopped
- 2 large garlic cloves, minced
- 1 carrot, chopped
- 1 green bell pepper, chopped
- 1 jalapeño chili, seeded, minced
- 3/4 teaspoon ground coriander
- 3/4 teaspoon caraway seeds
- 3 1/2 cups cold cooked rice
- 1 cup chopped ham
- Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add eggs and cook until omelet is set and golden brown. Remove from heat and cool completely. Cut into small pieces.
- Melt remaining 5 tablespoons butter in heavy large skillet over high heat. Add onion and garlic and cook until onion is golden brown, stirring constantly, about 3 minutes. Add carrot and next 4 ingredients. Reduce heat to medium and cook until carrot is tender, stirring occasionally, about 6 minutes. Add omelet, rice and ham. Stir until mixture is heated through, about 5 minutes. Season omelet to taste with salt and pepper and serve.