Omelette Rice Recipe with Pickled Cucumber

Rice-stuffed omelette with pickled cucumber

  • serves 2
  • Easy

Give your basic omelette a lift with this quick and easy idea packed with crunchy spring onions, shredded carrot and fiery ginger



  • vegetable or groundnut oil for frying
  • spring onions 4, shredded
  • carrot 1, shredded
  • cooked basmati rice 250g pouch
  • soy sauce 1 tbsp
  • ginger finely grated to make 2 tsp
  • eggs 6, beaten
  • mirin 1 tbsp
  • sesame oil
  • sesame seeds toasted, to serve


  • mini cucumbers 2, halved lengthways and sliced
  • rice vinegar 1 tbsp
  • caster sugar 1 tsp
  • dried chilli flakes a pinch


  • 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.

  • 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... 

Masala Omelette Recipe

Nutritional Information

  • Kcals 571
  • Fat 29g
  • Saturates 7.5g
  • Carbs 49.9g
  • Sugars 7.2g
  • Fibre 3.5g
  • Protein 25.9g
  • Salt 2.1g