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Rice-stuffed omelette with pickled cucumber
Published: March 5, 2019 at 3:49 PM
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Serves 2
Easy
Total time: 20 mins
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Give your basic omelette a lift with this quick and easy idea packed with crunchy spring onions, shredded carrot and fiery ginger
Vegetarian
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Ingredients
Nutrition
-
for frying vegetable or groundnut oil
-
4 spring onions
shredded
-
1 carrot
shredded
-
250g pouch cooked basmati rice
-
1 tbsp soy sauce
-
finely grated to make 2 tsp ginger
-
6 eggs
beaten
-
1 tbsp mirin
-
sesame oil
-
toasted sesame seeds
to serve
PICKLED CUCUMBER
-
2 mini cucumbers
halved lengthways and sliced
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1 tbsp rice vinegar
-
1 tsp caster sugar
-
a pinch dried chilli flakes
Nutrition: per serving
- kcal571
- fat29g
- saturates7.5g
- carbs49.9g
- sugars7.2g
- fibre3.5g
- protein25.9g
- salt2.1g
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Method
-
step 1
Put the cucumbers in a bowl with the vinegar, sugar, chilli flakes and a pinch of salt. Toss and leave while you cook the omelette.
-
step 2
Heat a little vegetable oil in a pan then fry the vegetables for a few minutes until soft. Tip in the rice and stir, then add the soy sauce, 1/2 the ginger and stir-fry until hot.
-
step 3
Beat the eggs with the mirin, the remaining ginger and a few drops of sesame oil.
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step 4
Heat more vegetable oil in a small, non-stick frying pan then pour in 1/2 the beaten eggs. Cook gently until the base is set but the top is still moist. Put on a warmed plate and make another omelette with the rest of the egg.
-
step 5
Spoon the rice mixture over each omelette, fold and serve with the pickled cucumber and a scattering of sesame seeds, if you like.
Check out more of our best omelette recipes here...
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