This dish requires very little prep; once everything is chopped and sliced, it’s ready in no time. It’s best made with leftover rice, but you can also cook rice specifically for this dish. You’ll need about 50g (uncooked weight) of course. Quinoa is great too. To use as many different kinds of rainbow veggies as possible, I recommend frozen edamame, sweetcorn and peas (you can buy them in mixed bags). Make extra omelette ribbons to use in tomorrow’s packed lunches.
timing
Preparation time: 10 minutes
Cooking time: 12 minutes
Serve
2
material
- 3 tablespoons olive oil or unsalted butter
- 1 bunch green onions (thinly sliced)
- 1 red or yellow bell pepper, thinly sliced
- 1 large carrot, cut into matchsticks
- 2 cloves of garlic (grated or sliced)
- A thumb’s worth of grated ginger
- 150g cooked rice
- 1 handful of frozen edamame
- 100g kale or cabbage, thinly sliced
For omelette ribbon
Plate (optional)
- Tamari soy sauce
- Sesame oil
- Chili oil or sauce
- Lime wedges
Method
- Start by making the omelette ribbons. Whisk the eggs with salt and pepper. Heat a nonstick skillet over medium heat. Add half the butter and when it’s foaming, scoop in about half the seasoned eggs. Tilt the pan to spread it thinly and evenly across the entire pan.
- Cook for a few minutes until just set, then remove from the pan to a cutting board. Repeat with the remaining butter and egg.
- To make the rice, put an empty frying pan on the fire and add oil or butter. Once melted, add the green onions, peppers and carrots, and season with salt and pepper.
- Stir fry over medium-high heat for 2 minutes, then add the garlic and ginger. Stir fry for 1 minute and add the rice, edamame, and kale or cabbage. Stir fry for 3 minutes, until the rice is hot and the vegetables are tender.
- Cut the omelet into ribbons and serve either mixed into or on top of rice. Serve with your favorite toppings.
Recipe from Real Healthy: Easy Everyday Recipes for a Healthy Diet by Melissa Hemsley (£26, Ebury)
