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Rice-stuffed omelette with pickled cucumber

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

Ingreadient:

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

Directions :

    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.
    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.
    3. Beat the eggs with the mirin, the remaining ginger and a few drops of sesame oil.
    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.
    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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