125 g (1 cup) Sunrice Quick Cups steamed brown rice
1 carrot, peeled into thin strips or coarsely grated
2 green shallots, trimmed, diagonally sliced
1 tsp finely chopped fresh red chilli
⅓ cup coriander leaves
3 large eggs
1 clove garlic, crushed
1 tsp fish sauce
2 tsp water
Freshly ground black pepper, to season
olive oil cooking spray
100 g silken tofu, chopped
1 bunch coriander to serve (optional)
1 lime cut into wedges to serve (optional)
- To make filling, heat rice according to pack instructions. Transfer to a bowl. Set aside for 5 minutes to cool slightly. Add carrot, shallot, chilli and coriander. Toss to combine. Set aside.
- Whisk eggs, garlic, fish sauce and water in a small bowl. Season with pepper. Spray a small non-stick frying pan with cooking spray and heat over a medium heat. Pour half the egg mixture into pan, swirling to coat the base. Sprinkle half the tofu over egg mixture. Cook for 1-2 minutes or until just set. Slide omelette onto a serving plate. Repeat with the remaining egg mixture and tofu.
- Divide the filling over half of each omelette. Fold over the unfilled side of the omelette. Sprinkle over coriander and serve with lime wedges, if you like.