Japanese style rolled omelette with rice
A sweet and savoury rolled omelette with steamed rice and cucumber, a calm start to the day.
- Time25 min
- LevelMedium
- Costabout £1.00 a head
Ingredients
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Method
- 1
Rinse the rice and cook it in boiling water for 10 minutes, then drain and steam dry.
10 min - 2
Beat the eggs with the tamari and sugar until smooth.
- 3
Heat a little oil in a small non stick pan on medium. Pour in a thin layer of egg and cook until just set.
- 4
Roll the layer up to one end of the pan. Pour in more egg, lift the roll so it flows underneath, and roll again. Repeat until the egg is used.
- 5
Slice the omelette into rounds. Serve on the rice with cucumber and sesame seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.