This is the ideal meal for busy nights when you come home late and want something quick. Loads of veg (fresh or frozen), pre-cooked brown rice to keep it easy and a thin omelette sliced into silky ribbons.
Chef and food writer Melissa Hemsley is in The Doctor’s Kitchen sharing her go to rainbow rice with omelette ribbons. She’s also got some great batch cooking tips, a simple drizzle to boost flavour and a strong case for why peeling ginger is just not worth the effort.
Hope you love it as much as we do!
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RECIPE: Rainbow rice with omelette ribbons
(Taken from: Real Healthy by Melissa Hemsley, published by Ebury Press, £22 hardback)
Feeds 2/ Takes 20 minutes
3 tbsp olive oil or unsalted butter
1 bunch of spring onions,
thinly sliced
1 red or yellow pepper, thinly sliced
1 large carrot, cut into matchsticks
2 garlic cloves, finely grated
or sliced
Thumb of fresh ginger, finely grated
150g cooked rice
1 handful of frozen edamame beans
100g kale or cabbage, thinly sliced
FOR THE OMELETTE RIBBONS
2 eggs
Knob of butter
Sea salt and black pepper
TO SERVE (OPTIONAL)
Tamari or soy sauce
Toasted sesame oil
Chilli oil or sauce (see page 201
for homemade)
Lime wedges
Method:
1. Heat the oil or butter in a pan. Add the spring onions, pepper and carrot. Cook for a few minutes until softened.
2. Stir in the garlic and ginger, then add the cooked rice, edamame and kale. Cook until heated through.
3. Meanwhile, whisk the eggs with a pinch of salt and pepper. Melt the butter in a small pan and cook the eggs into a thin omelette. Slice into ribbons.
4. Serve the rice topped with the omelette ribbons and drizzle with tamari, sesame oil or chilli oil.
5. Squeeze over some lime for extra zing.
🔗 Find Melissa Hemsley online:
https://www.melissahemsley.com/
https://www.instagram.com/melissa.hemsley/
https://www.melissahemsley.com/books
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