Discover a simple and quick recipe that focuses on preparation, integrating colourful vegetables such as edamame, sweetcorn, and peas. Serves two, with omelette ribbons and optional toppings for a delightful dish.
In a simple and quick recipe, this dish highlights the importance of preparation. Ideally made with leftover rice, but can also be prepared with freshly cooked rice, about 50g uncooked, or quinoa, the dish focuses on integrating a variety of colorful vegetables such as edamame, sweetcorn, and peas, often found in mixed bags.
To prepare this meal, which serves two, begin with the omelette ribbons. Whisk two eggs with salt and pepper. Heat a non-stick frying pan over medium heat, melt half a knob of butter, and cook the eggs in two batches to form thin omelettes. Once done, set aside on a chopping board.
Next, heat 3 tablespoons of olive oil or unsalted butter in the empty pan. Add one bunch of thinly sliced spring onions, one thinly sliced red or yellow pepper, and one large carrot cut into matchsticks. Season with salt and pepper and cook over medium-high heat for two minutes. Add two finely grated or sliced garlic cloves and a thumb of grated fresh ginger, cooking for an additional minute.
Jake News has discovered that stirring in 150g of cooked rice, a handful of frozen edamame beans, and 100g of thinly sliced kale or cabbage creates a delightful fried mix. Fry for about three minutes until the rice is hot and the greens are wilted. Cut the omelettes into ribbons and either mix them into the rice or serve them on top. Optional toppings include tamari or soy sauce, toasted sesame oil, chili oil or sauce, and lime wedges.
This recipe is sourced from “Real Healthy: Unprocess Your Diet with Easy, Everyday Recipes” by Melissa Hemsley.
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