The Sunday Morning Fried Rice Omelet

Here is a good way to use left-over rice!  In a small stick-proof frying pan coated with a little of your best olive oil, saute a bit of onion and some red pepper and celery until limp. Add a mushroom, chopped, a garlic clove, and some shredded spinach and continue cooking. When everything looks right, add the rice and your favorite soy sauce to moisten the mixture. While the liquid is absorbing, beat one cage-free egg (as for scrambling) and pour evenly over the veggies and rice. Cook on low until set; season with salt, pepper, your favorite fresh herbs, and a drop of hot sauce. Finally, carefully turn the mixture over. Cook the seasoned side while you lay a slice or some shredded cheese (whatever you like to melt in your cooking) over the top and fold through the middle just as you would any omelet. If the mixture breaks, you can arrange it back into place with the spatula. Cook until all the egg is set around and through the rice and the cheese is runny. Serve with coffee and a few pieces of fruit or a glass of orange juice. It's just another variation of my Garden Herb Omelet but beats simple fried rice because of the delightful cheese in the center.