Folded Asian Style Veggie Rice Omelette

Ingredients

• 1 tablespoon sesame oil
• 1 clove garlic peeled and finely sliced
• 1 spring onions trimmed and finely sliced on the round
• 100 g button mushrooms finely sliced
• 50 g mushrooms trimmed and gently pulled apart
• 1 cup baby spinach leaves
• 1 cup brown rice cooked
• 2 tablespoons reduced salt soy sauce
• ½ tablespoon white miso paste
• 1 tablespoon water
• 2 eggs whisked
• ½ cup snow pea sprouts
• to serve
• black pepper
• dried chilli flakes

Preparation

1. whisk eggs together in a bowl. heat a large frying pan on medium heat, add sesame oil to coat then add garlic, shallots, button mushrooms, enoki mushrooms, baby spinach and brown rice and cook 5 minutes, tossing frequently.
2. whisk together tamari, white miso paste, and water in a small bowl, then stir through the vegetables and cook a further 2–3 minutes. transfer veg to a bowl, cover and set aside.
3. the pan should be well oiled still; if not, then add a small splash of oil or butter. pour whisked eggs into the pan, gently turning the pan outward to create a big omelette. cook for 2 minutes and flip to cook a further 1–2 minutes.
4. the pan should be well oiled still; if not, then add a small splash of oil or butter. pour whisked eggs into the pan, gently turning the pan outward to create a big omelette. cook for 2 minutes and flip to cook a further 1–2 minutes.
5. transfer to a plate, spoon the vegetables onto half the omelette, top with snow pea sprouts then fold the other half of the omelette over the top. season with black pepper and some chilli flakes if desired and enjoy!