Melissa Hemsley's Rainbow Rice with Omelette Ribbons
This recipe comes from our friend Melissa Hemsley. 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, and it's great with quinoa too. To use as many different rainbow veg as possible, Melissa recommends frozen edamame, sweetcorn and peas (you can buy mixed bags). Read more
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NUTRITION PER SERVING (Read more)
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Ingredients
Method
1. Gather and prepare your ingredients.
2. 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. 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. Return the empty pan to the heat and add the oil or butter. Once warm/melted, add the spring onions, pepper and carrot, then season with salt and pepper. Fry over a medium-high heat for 2 minutes, then add the garlic and ginger, fry for a minute, then add the rice, edamame and kale or cabbage. Fry for 3 minutes until the rice is hot and the greens are wilted. Cut the omelettes into ribbons and either stir them through the rice or serve on top. Finish with toppings of your choice.
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