This dish is nearly all in the prep – once everything is chopped and sliced, it comes together in a flash. It’s best made with leftover rice but you could make rice specially for this, of course, you’ll need about 50g (uncooked weight) and it’s great with quinoa too. To use as many different rainbow veg as possible, I recommend frozen edamame, sweetcorn and peas (you can buy mixed bags). Make extra omelette ribbons and use them in tomorrow’s lunchbox. 

Timings

Prep time: 10 minutes
Cooking time: 12 minutes

Serves 

2

Ingredients

  • 3 tbsp olive oil or unsalted butter
  • 1 bunch of spring onions, thinly sliced
  • 1 red or yellow pepper, thinly sliced
  • 1 large carrot, cut into matchsticks
  • 2 garlic cloves, finely grated or sliced
  • thumb of fresh ginger, finely grated
  • 150g cooked rice
  • 1 handful of frozen edamame beans
  • 100g kale or cabbage, thinly sliced

For the omelette ribbons

  • 2 eggs
  • knob of butter

To serve (optional)

  • tamari or soy sauce
  • toasted sesame oil
  • chilli oil or sauce
  • lime wedges

Method

  1. Start by making the omelette ribbons. Whisk the eggs with some salt and pepper. Heat a non-stick frying pan over a medium heat. Add half the butter and, once foaming, ladle in roughly half the seasoned eggs. Tilt the pan to spread thinly and evenly over the pan.
  2. Cook for a couple of minutes until just set, then slip out of the pan onto a chopping board. Repeat with the remaining butter and eggs.
  3. To make the rice, return the empty pan to the heat and add the oil or butter. Once melted, add the spring onions, pepper and carrot, then season with salt and pepper.
  4. Fry over a medium-high heat for 2 minutes, then add the garlic and ginger. Fry for 1 minute, then add the rice, edamame and kale or cabbage. Fry for 3 minutes until the rice is hot and the greens are wilted.
  5. Cut the omelettes into ribbons and either stir them through the rice or serve on top. Finish with toppings of your choice.

Recipe from Real Healthy: Unprocess Your Diet with Easy, Everyday Recipes by Melissa Hemsley (£26, Ebury)

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