Rice-stuffed omelette with pickled cucumber
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
PICKLED CUCUMBER
- 2 mini cucumbers, halved lengthways and sliced
- 1 tbsp rice vinegar
- 1 tsp caster sugar
- a pinch dried chilli flakes
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.
- 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.
