Japanese Rice Omelette with a Twist of Crispy Rice

It’s a perfect balance of comfort and flavor fluffy rice, soft scrambled eggs, and aromatic veggies tossed with a spicy kick of chili and hot sauce. Fresh lettuce, cucumber, and tomatoes on the side add a refreshing crunch, making it a wholesome, satisfying meal in every bite.

INGREDIENTS

4 tablespoons oil
2 tablespoons ginger, minced
2 tablespoons garlic, minced
2 tablespoons spring onions, chopped
1/3 cup onions, finely chopped
2 eggs
1 cup jasmine or sticky rice
1 teaspoon chili flakes
3-4 lettuce leaves
3-4 cherry tomatoes
3-4 English cucumber slices
2 tablespoons hot sauce
1 teaspoon sesame seeds
Salt to taste

METHOD OF PREPERATION

Heat oil in a wok or pan, then add the minced ginger, garlic, spring onions, and onions. Sauté until fragrant, then push them aside and crack in the eggs, scrambling lightly. Add the cooked jasmine or sticky rice and mix everything together so the rice is coated with the egg and veggie mixture. Season with chili flakes, hot sauce, and salt, then toss well until evenly combined. Serve hot, topped with sesame seeds, and enjoy with crisp lettuce leaves, cherry tomatoes, and cucumber slices on the side for freshness.