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Crisp Rice Omelet

DFGF

Crisp Rice Omelet

This super crisp rice omelet makes the most of staple ingredients and can be adapted to use up whatever veggies you have on hand.

Crisp Rice Omelet // FoodNouveau.com

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Crisp Rice Omelet

Serves 2

1 tbsp [15 ml] peanut oil
1 tsp [5 ml] sesame oil
1 cup [250 ml] cooked long-grain rice (jasmine or basmati)
3 green onions, sliced thinly
1 long red chili, seeded, sliced thinly
5.25 oz [150 g] thin asparagus, sliced in ¾-in lengths, or snowpeas, sliced thinly
4 eggs
1 tsp [5 ml] finely grated fresh ginger
1 tsp [5 ml] soy sauce
Sea salt and freshly ground black pepper

To serve
1 handful bean sprouts, thoroughly rinsed
Fresh coriander leaves
Soy sauce

Preheat the oven to 350°F [180°C]. Heat a 8-inch [20-cm] non-stick frying pan over high heat. Add the peanut and sesame oil and rice and cook, stirring, for 5 minutes or until the rice is slightly crisp. Add ¾ of the green onions, all of the asparagus (or snowpeas) and the red chili and cook for 2 minutes more.

Lower the heat to low. Crack the eggs in a bowl and beat lightly with the grated ginger, soy sauce, a pinch of salt and some freshly ground black pepper. Pour the egg mixture over the veggies in the pan and cook, without stirring, for 5 minutes. Finish cooking the omelette in the oven for 3 minutes or until the omelette has set.

Mix the bean sprouts, some fresh coriander leaves and the remaining sliced green onions in a bowl. To serve, put the bean sprout “salad” over the warm omelet, drizzle with soy sauce and sprinkle with freshly ground black pepper.

Recipe Credit: Inspired by Donna Hay, Off the Shelf


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