Chicken And Rice Omelet

• 2 tbsp oil
• 10 oz boneless skinless chicken thighs, cut into 1/3-inch cubes
• 4 oz button mushrooms, sliced
• 1 None long red chii pepper, seeded and thinly sliced
• 3 None green onions, finely chopped
• 1/2 cup loosely packed cilantro leaves
• 2 cups cooked jasmine rice
• 8 None eggs
• None None Oyster sauce, to serve

1. Heat 2 tsp of the oil in a large skillet on high heat. Cook chicken for 4 mins, until browned and cooked through. Remove from pan. Cook mushrooms and chili pepper for 3 mins, until tender.
2. Return chicken to pan with onions, cilantro and rice; stir gently and season to taste. Keep warm.
3. Whisk eggs and 1/2 cup water in a large bowl; season. Heat 1 tsp of the oil in a medium nonstick skillet on high heat. Add 1/4 of egg mixture; cook for 2 mins, until just set. Spoon 1/4 of rice mixture onto half of omelet; fold to enclose. Slide on to a plate; drizzle with oyster sauce.
4. Repeat with remaining oil, egg and rice mixture, to make 3 more omelets. Serve hot.

oil, chicken thighs, button mushrooms, long red chii pepper, green onions, cilantro, jasmine rice, eggs, oyster sauce

Taken from recipes-plus.com/api/v2.0/recipes/27838 (may not work)