Omelette crepes with mushroom pilaf

1 tbsp vegetable oil;

1 onion chopped;

2 garlic cloves, minced;

1 sweet red pepper, chopped;

3 cups chopped mushrooms (about 8 oz);

1⁄2 tsp each ground ginger, salt and pepper;

11⁄3 cups vegetable stock;

2⁄3 cup parboiled rice;

1 cup bean sprouts;

2 green onions, thinly sliced;

8 eggs;

1⁄4 cup water;

4 tsp butter.

In saucepan, heat oil over medium-high heat; sauté onion, garlic, red pepper, mushrooms, ginger and 1⁄4 tsp each of the salt and pepper until liquid is evaporated, about 6 minutes.
Stir in stock and rice; bring to boil. Reduce heat, cover and simmer until rice is tender, about 20 minutes. Stir in bean sprouts and half of the green onions.
Meanwhile, in bowl, whisk together eggs, water and remaining salt and pepper. In 8-inch nonstick skillet, heat 1 tsp of the butter over medium-high heat. Pour in one-quarter of the egg mixture; cook, lifting edge to allow uncooked eggs to flow underneath, until almost set, about 3 minutes. Turn and cook until completely set, about 5 minutes. Repeat to make 4 omelettes.
Spoon one-quarter of the rice mixture onto 1 side of each omelette crepe; fold over. Sprinkle with remaining onions.