This is the lazy version of the viral Japanese omu rice — soft omelette, punchy fried rice and quick pickled cucumbers for crunch. Still mega. Still impressive.
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Serves
2
Cucumber
Carrot
Courgette
Onion
Garlic
Fresh Ginger
Rice Vinegar
Toasted Sesame Oil
Cooked Basmati Rice
Dark Soy Sauce
Frozen Pea
Eggs
Salt
Crispy Chilli Oil
Serves
2
Cucumber
Carrot
Courgette
Onion
Garlic
Fresh Ginger
Rice Vinegar
Toasted Sesame Oil
Cooked Basmati Rice
Dark Soy Sauce
Frozen Pea
Eggs
Salt
Crispy Chilli Oil
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Step 1.
Halve the cucumber lengthways, then chop into chunky, bite-sized pieces. Tip into a colander with a good pinch of salt and leave to sit for 10 mins.
Step 2.
Meanwhile, peel and finely chop the carrot. Finely chop the courgette and thinly slice the onion. Peel and finely chop the garlic and ginger.
Step 3.
After 10 mins, transfer the salted cucumbers to a bowl. Add the garlic and rice vinegar, give everything a good mix and set aside to pickle.
Step 4.
Heat the toasted sesame oil in a frying pan over a medium-high heat. Add the chopped carrot, courgette and onion. Fry for 5 mins, stirring regularly, until softened. Add the ginger, cooked rice and frozen peas. Cook for another 3-4 mins until hot, then season with the dark soy sauce. Scrape into a bowl and keep warm.
Step 5.
Crack the eggs into a bowl and beat together. Pour into the same pan and gently swirl for texture as they start to set. Cook for 2-3 mins until mostly set but still soft. Spoon the fried rice onto one half of the omelette, then carefully fold the other side over.
Step 6.
Serve the omu rice on plates with a generous spoonful of the pickled cucumbers and a drizzle of crispy chilli oil.
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