Rice-stuffed omelette with pickled cucumber

Give your basic omelette a lift with this quick and easy idea packed with crunchy spring onions, shredded carrot and fiery ginger

Ingreadient

• for frying vegetable or groundnut oil
• 4 spring onions, shredded
• 1 carrot, shredded
• 250g pouch cooked basmati rice
• 1 tbsp soy sauce
• finely grated to make 2 tsp ginger
• 6 eggs, beaten
• 1 tbsp mirin
• sesame oil
• toasted sesame seeds, to serve
• 2 mini cucumbers, halved lengthways and sliced
• 1 tbsp rice vinegar
• 1 tsp caster sugar
• a pinch dried chilli flakes

Direction

1. Put the cucumbers in a bowl with the vinegar, sugar, chilli flakes and a pinch of salt. Toss and leave while you cook the omelette.
2. Heat a little vegetable oil in a pan then fry the vegetables for a few minutes until soft. Tip in the rice and stir, then add the soy sauce, ¹/2 the ginger and stir-fry until hot.
3. Beat the eggs with the mirin, the remaining ginger and a few drops of sesame oil.
4. Heat more vegetable oil in a small, non-stick frying pan then pour in ¹/2 the beaten eggs. Cook gently until the base is set but the top is still moist. Put on a warmed plate and make another omelette with the rest of the egg.
5. Spoon the rice mixture over each omelette, fold and serve with the pickled cucumber and a scattering of sesame seeds, if you like.