1 finely chopped green onion (white and light green parts)
½ teaspoon garlic powder
½ pound cooked and crumbled ground beef
⅓ cup diced fresh tomato
2 tablespoons fish sauce
2 teaspoons soy sauce
2 cups cooked jasmine rice
salt and ground black pepper to taste
2 wedges lime (Optional)
1 egg, beaten
Method
In a large skillet or wok, heat a blend of vegetable oil and sesame oil over medium heat. Add chopped bell pepper, onion, and green onion; sauté for about 2 minutes until they begin to soften.
Incorporate ground beef into the skillet, sprinkling garlic powder evenly over the mixture. Continue to cook for an additional minute, allowing the beef to brown slightly.
Add diced tomatoes, fish sauce, and soy sauce to the skillet, stirring well. Sauté the mixture for 2 minutes, then fold in the cooked rice, ensuring everything is combined and heated through, about 7 to 10 minutes. Season with salt and pepper, and finish with a squeeze of fresh lime juice over the top.
In a separate small pan, pour in the beaten egg and let it cook for approximately 30 seconds. Gently lift the edges of the omelet to allow uncooked egg to flow underneath. Tilt the skillet to help cook the uncooked portions until the top is set, which should take around 4 minutes.
Once cooked, divide the flavorful rice mixture into two bowls and top each serving with half of the omelet, creating a delightful presentation.
