Egg Fried Rice Omelette Wrap

Name: Egg Fried Rice Omelette Wrap
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup rice (cooked and cooled); 6 pcs egg (4 for omelette wraps, 2 for fried rice); 1 pcs onion (medium, finely chopped); 1 pcs carrot (small, finely chopped); 1 pcs capsicum (small, finely chopped); 2 pcs spring onion (finely chopped, greens and whites separated); 4 pcs garlic (cloves, finely chopped); 1 pcs green chili (finely chopped); 2 tsp soy sauce; 1 pinch black pepper; 1 tbsp red chili sauce; 2 tbsp tomato ketchup; 2 tbsp oil; 0.5 tsp salt

RATING

4.4/5(58)

TASTE SCORE

8/10

A street-style mashup that turns simple fried rice and eggs into a satisfying handheld meal. Soft omelette wraps around savory rice with onion, carrot, capsicum, and gentle spice for a quick, filling bite.

PREP

20m

COOK

20m

SERVES

1 PIECE

465 cal

SERVINGS

METHOD · 6 STEPS

prep · ~8 min
Prepare the vegetables and eggs.
1.Chop the onion, carrot, capsicum, spring onion, garlic, and green chili finely.
2.Crack 2 eggs into a bowl for the fried rice and beat well.
3.Crack the remaining 4 eggs into another bowl and beat with a small pinch of salt.
saute · ~5 min
Cook the base for the fried rice.
1.Heat 1 tbsp oil in a wide pan over medium-high heat.
2.Add garlic, green chili, onion, carrot, capsicum, and the white part of the spring onion.
3.Cook for 3 to 4 minutes until the vegetables are lightly softened but still crisp.
TIPKeep the heat fairly high so the vegetables stay crisp and the rice does not turn soggy.
other · ~5 min
Make the egg fried rice.
1.Push the vegetables to one side of the pan and pour in the 2 beaten eggs.
2.Scramble the eggs gently until just set.
3.Add the cooked rice, soy sauce, black pepper, and half of the remaining salt.
4.Mix well and stir-fry for 2 to 3 minutes.
5.Add the spring onion greens and take the rice off the heat.
fry · ~8 min
Cook the omelette wraps.
1.Heat a little of the remaining oil in a flat pan over medium heat.
2.Pour in one quarter of the beaten egg mixture and swirl into a thin round omelette.
3.Cook until just set, then flip and cook the other side for 20 to 30 seconds.
4.Make 4 omelettes the same way, using the remaining egg mixture and oil.
TIPDo not overcook the omelettes or they may crack when you wrap them.
assemble · ~4 min
Fill and roll the wraps.
1.Place one omelette on a plate.
2.Add a portion of fried rice in the center.
3.Drizzle a little tomato ketchup and red chili sauce over the rice.
4.Fold the sides in and roll tightly into a wrap.
serve
Serve the egg fried rice omelette wraps hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use thoroughly cooled rice so the grains stay separate and the filling doesn't turn mushy.
2
Chop the onion, carrot, and capsicum very fine so the rice wraps neatly without tearing the omelette.
3
Cook the fried rice on fairly high heat and avoid overcrowding the pan to keep a light street-style texture.
4
Flip each omelette as soon as the top looks just set; overcooked eggs will crack while rolling.
5
Let the fried rice cool for 2 to 3 minutes before filling so steam doesn't make the omelette soggy.
6
Keep the sauces in the center of the rice filling so they don't leak out from the sides of the wrap.
7
If packing for later, wrap each roll in butter paper or foil to help it hold shape and stay warm.