Asian Brown Rice and Prawn Omelette

Dish - - Dish + Puhoi -

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.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.