Asian Brown Rice and Prawn Omelette
It’s much easier to make one large omelette and cut into serving portions than making individual ones. Packed with brown rice, veges and herbs, it gets topped with more greens and juicy prawns. Hot smoked salmon can be substituted for the prawns.
1 tablespoon vegetable oil 1 tablespoon sesame oil 2 cups bean sprouts 2 cups cooked brown rice 3 spring onions, thinly sliced 2 cloves garlic, crushed pinch chilli flakes 8 large eggs, size 7 2 tablespoons fish sauce 1 tablespoon chilli sauce
large handful coriander, roughly chopped
sea salt and freshly ground pepper
To serve olive oil, for cooking
16 large raw, peeled prawns
thinly sliced snow peas and spring onions, bean sprouts, long shards cucumber, coriander, lime wedges, hoisin and chilli sauce Preheat the oven to 180°C fan bake.
Filling: Heat both the oils in a large ovenproof sauté pan. Add the bean sprouts, rice, spring onions, garlic and chilli, season and cook over a high heat for 2 minutes.
Lightly beat the eggs, fish sauce, chilli sauce and the coriander together, then tip into the pan, gently swirling the eggs evenly through the vegetables. Place in the oven and bake for 20 minutes or until the eggs are set in the centre and the omelette is puffed and golden.
To serve: Heat a little oil in a sauté pan. Season the prawns and cook until lightly golden and cooked through. Drain on kitchen towels.
Slide the omelette on to a large board or platter. Top with the salad ingredients and some of the prawns, serving the rest separately. Serve with the lime wedges, hoisin and chilli sauce. Serves 4
COOK’S NOTE: I use a 250-gram bag of pre-cooked, 2-minute, brown basmati rice for a quick and easy option.