Chinese Omelette

Name: Chinese Omelette
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 150 g brown rice; ½ packet eggs; 1 tbs milk; 2 tbs soy sauce (or gluten-free tamari soy sauce); 1 tbs coriander; 1 knob ginger; 2 clove garlic; 1 capsicum; 1 long red chilli; 1 tomatoes; salt; pepper; 250 g button mushrooms; vegetable oil

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We love eggs. They’re brilliant little packages of gooey delights. So why on earth would we relegate them to be solely a breakfast food? This scrummy omelette is good at just about any time of the day. Don’t stress if your guys come out looking a bit wonky – that’s the joy of home cooking!

Allergens:

Eggs

•Milk

•Soy

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

150 g

brown rice

1 tbs

coriander

1 knob

ginger

2 clove

garlic

capsicum

long red chilli

tomatoes

250 g

button mushrooms

Not included in your delivery

½ packet

eggs

(Contains: Eggs;)

1 tbs

milk

(Contains: Milk;)

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

salt

pepper

vegetable oil

Nutritional Values

per serving

Calories2060 kcal

Fat35.4 g

of which saturates17.3 g

Carbohydrate34.5 g

of which sugars2.7 g

Protein39.4 g

The average adult daily energy intake is 8700 kJ

Utensils

•Pot

•Strainer

•Bowl

•Whisk

•Pan

•Grater

•Knife

•Plate

Cooking Steps

Finely chop the coriander. Peel and grate the ginger. Dice the capsicum and the long chilli. Thinly slice the button mushrooms. Place the rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 20 minutes or until soft. Drain.

In a small bowl whisk the eggs, milk, and half the soy sauce together and leave aside.

Heat a wok or pan over a high heat with some vegetable oil. Add the finely chopped coriander, peeled and grated ginger. Peel and crush the garlic. Add garlic, diced capsicum and chilli, thinly sliced mushrooms, remaining soy sauce, and diced tomato all at once to the pan and cook for 2 minutes or until they just begin to soften. Remove from the wok and leave aside.

Heat the wok or pan back up to a high heat, swirl the vegetable oil around the whole wok so that it’s entire surface is well oiled. You will need to make one omelette at a time because there will be too much egg mixture otherwise.

Add half of the egg mixture and swirl the egg around the wok so that the egg works its way up the sides of the wok, it will cook very quickly, so be sure to work fast. Once all of the egg at the bottom of the wok has cooked, add in a spoonful of the stir fried vegetables and then use a spatula to lift up one side of the omelette and fold it over the egg mixture. Work the omelette out onto a plate and keep in a warm place.

Repeat this process so each person has an omelette. Don’t be worried if it doesn’t quite come together, it will be as delicious even if it doesn’t look right! Serve with a side of brown rice.

Did you know? The Guinness World Record for omelette making is held by Howard Helmer, who made 427 omelettes in 30 minutes.