Savory Fried Rice & Rice Omelet with Leftover Vegetables
Delicious Fried Rice and Rice Omelet Made with Scraps of Vegetables from Your Fridge
Do you often have leftover vegetable scraps that are too good to throw away? Transform those precious bits into a flavorful fried rice and a hearty rice omelet stuffed with it! This recipe is perfect for clearing out your fridge and creating a satisfying meal. It’s simple yet impressive, making it a perfect light meal.
Leftover Vegetable Fried Rice Ingredients- 1 bowl of cooked rice (approx. 200g)
- 1/2 yellow bell pepper (seeds removed and finely diced)
- 1/2 red bell pepper (seeds removed and finely diced)
- 5 stalks of green onion (finely chopped)
- 1 can of tuna (drained)
- 1 Tbsp soy sauce
- 2 Tbsp oyster sauce
- Sesame seeds (toasted)
- 1 Tbsp sesame oil
- A pinch of black pepper
- 1 egg (for the fried rice)
Rice Omelet Ingredients- 1/2 bowl of prepared fried rice (approx. 100g)
- 3 fresh eggs
- Salt (to taste)
- Sesame seeds (toasted)
- A little cooking oil (for frying)
- 1/2 bowl of prepared fried rice (approx. 100g)
- 3 fresh eggs
- Salt (to taste)
- Sesame seeds (toasted)
- A little cooking oil (for frying)
Cooking Instructions
Step 1
1. Making the Leftover Vegetable Fried Rice: First, finely dice the yellow and red bell peppers and chop the green onions. Ensure they are washed and thoroughly dried before dicing, as this prevents excess moisture during cooking. Separately, beat 1 egg, cook a thin omelet in a lightly oiled pan, let it cool, and then cut it into bite-sized pieces for later use.
Step 2
Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the diced bell peppers and green onions and stir-fry until they become slightly translucent. Add the drained tuna and a pinch of salt, and continue to sauté. Push the vegetables to one side of the pan. Pour in 1 Tbsp of soy sauce and 2 Tbsp of oyster sauce into the empty space and let it bubble for a moment to release an aromatic ‘wok hei’ (flame-kissed) flavor.
Step 3
Once the wok hei aroma is present, add 1 bowl of cooked rice and stir everything together. Gently break up any clumps of rice with your spatula while mixing it with the vegetables and tuna. Finally, add a sprinkle of toasted sesame seeds, 1 Tbsp of sesame oil, and a pinch of black pepper. Stir quickly to combine. To serve, press the fried rice firmly into a bowl to shape it, then invert it onto a serving plate. Sprinkle with more toasted sesame seeds. You can also arrange the cut omelet pieces on top for a beautiful presentation.
Step 4
2. Making the Rice Omelet: Now, let’s make the rice omelet. In a bowl, crack 3 eggs. Add a pinch of salt and whisk until the egg whites are broken down and the mixture is smooth. Gently fold in 1/2 bowl of the prepared fried rice. Be careful not to mash the rice grains; mix them in just enough so they are evenly distributed within the egg mixture.
Step 5
Heat a non-stick pan over low heat with a little cooking oil. Wipe the pan with a paper towel to lightly coat the surface; this prevents the egg from sticking or burning. Pour about 1/3 of the egg and rice mixture into the pan and spread it thinly. When the egg is about halfway cooked and the surface begins to set, gently lift the cooked edge and start rolling the omelet towards the center, incorporating the rice.
Step 6
Without fully cooking, pour another 1/3 of the egg and rice mixture over the rolled portion, and continue rolling. Repeat this process one more time with the remaining mixture, pouring and rolling to build up the omelet layers. Use a spatula or chopsticks to help shape the omelet as it cooks. Once the omelet is cooked, let it cool slightly. Then, place it on a bamboo rolling mat (makisu) and gently shape it into a neat cylinder. Let it cool completely before slicing it into about 2cm thick pieces. Arrange the slices on a plate and sprinkle with toasted sesame seeds for a delicious and hearty rice omelet.
