| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Vegetarian |
The, Green, Gourmet |
4 |
servings |
INGREDIENTS
| 450 |
ml |
Basmati rice; (level in a |
|
|
; measuring jug) |
| 2 |
|
Eggs |
| 1 |
ts |
Sesame oil |
| 1 |
ts |
Groundnut oil |
| 1 |
ts |
Olive oil |
| 2 |
|
Cloves garlic; crushed |
| 1 |
|
Piece root ginger; chopped |
| 1 |
|
Red chilli; finely chopped |
| 6 |
|
Black peppercorns; crushed |
| 10 |
|
Sun-dried tomatoes; chopped |
| 6 |
|
Spring onions; chopped |
| 1 |
|
Yellow pepper; chopped |
| 1 |
tb |
Chopped coriander |
| 1 |
tb |
Chopped flat parsley |
| 1 |
tb |
Chopped basil |
| 1 |
tb |
Chopped chives |
| 8 |
|
Eggs |
| 1 |
|
Red chilli; finely diced |
| 1 |
pn |
Salt |
| 2 |
tb |
Water |
| 2 |
tb |
Groundnut oil |
|
|
Light soy sauce to serve |
INSTRUCTIONS
OMELETTE
Wash the rice well and put into 11/4 pints of water. Bring to the boil and
cook, covered, for 10 minutes. Stir and cook for a further 5 minutes until
tender, then allow to cool. If it is still sticky, rinse the rice under the
hot tap. Beat 2 eggs in a bowl and add a pinch of salt and the sesame oil.
Heat some groundnut oil in a wok, add the egg mixture and cook, stirring,
until the egg has set. Remove from the wok and allow to cool, then chop
coarsely and set aside.
Reheat the wok, add the olive oil and some groundnut oil, then add the
chilli, garlic, ginger and peppercorns. Stir fry for 30 seconds then add
the rice and continue frying until the rice is warmed through. Then add the
sun-dried tomatoes, spring onions, chives, yellow pepper and chopped herbs.
When everything is heated through, stir in the chopped egg. Keep the
mixture warm.
Omelette: beat the eggs with salt, water and the chilli. Heat the groundnut
oil in a wok, making sure the surface is well covered. Pour in a quarter of
the beaten egg mix and swirl around to make a large sheet of egg, as even
as possible. Cook over a low heat until almost set. Place a little of the
stir-fried rice (but not a quarter) in the centre of the omelette and fold
in the edges, envelope fashion, to enclose the rice. Set aside and keep
warm.
Repeat three times with the rest of the egg mix. Divide the rice equally on
to four plates, top each portion with an omelette and drizzle with light
soy sauce. Serve immediately.
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