Egg Fried Rice Omelette Wrap

Instructions

1. 1

   Prepare the Fried Rice (Approx. 12 minutes)

   • Heat 2.5 tbsp of vegetable oil in a large wok or pan over high heat.
   • Add the chopped garlic, ginger, and green chillies. Sauté for 30 seconds until fragrant.
   • Add the chopped spring onion whites and onion. Cook for 2 minutes until the onion softens.
   • Add the diced carrot and capsicum. Stir-fry for 3-4 minutes until they are tender-crisp.
   • Add the cold cooked rice. Use a spatula to break up any clumps and stir-fry for 2 minutes, tossing to heat through.
   • Pour in the light soy sauce, rice vinegar, and red chilli sauce. Season with 0.75 tsp salt and 0.5 tsp black pepper.
   • Mix everything thoroughly, ensuring the rice is evenly coated. Cook for another 2 minutes.
   • Stir in most of the chopped spring onion greens (reserving some for garnish), turn off the heat, and set the fried rice aside.
2. 2

   Make the Omelette Wraps (Approx. 10 minutes)

   • In a small bowl, crack 2 eggs. Add a pinch of salt (about 1/8 tsp) and a pinch of black pepper. Whisk until smooth and uniform.
   • Heat a 9 or 10-inch non-stick skillet over medium-low heat. Add 1 tsp of oil and swirl to coat the pan.
   • Pour the whisked egg mixture into the pan and immediately tilt it in a circular motion to spread the egg into a thin, even crepe.
   • Cook for 1-2 minutes, or until the top is just set and the edges begin to pull away from the pan. Do not flip or allow it to brown.
   • Carefully slide the finished omelette onto a large plate.
   • Repeat the process three more times with the remaining eggs and oil to make a total of 4 omelettes.
3. 3

   Assemble and Serve (Approx. 3 minutes)

   • Lay one warm omelette flat on a clean surface.
   • Spoon about 1 cup (one-fourth) of the prepared fried rice onto the center of the omelette.
   • Gently fold two opposite sides of the omelette over the rice filling.
   • Then, fold the remaining two sides to create a neat rectangular parcel, like an envelope.
   • Place the wrap seam-side down on a serving plate to keep it closed.
   • Repeat for the remaining three wraps.
   • Garnish with the reserved spring onion greens and serve immediately with tomato ketchup or your favorite chili sauce.