Olive Magazine
Omelette Rice Recipe with Pickled Cucumber

Rice-stuffed omelette with pickled cucumber

Published: March 5, 2019 at 3:49 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal571
fat29g
saturates7.5g
carbs49.9g
sugars7.2g
fibre3.5g
protein25.9g
salt2.1g
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Ingredients

  • 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
  • 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.

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