Recipe courtesy of Psychologies Magazine (April 2021) and taken from The Right Carb by Nicola Graimes.
This is a great alternative to a wheat tortilla. The right carbs come in the form of brown jasmine rice, with veg, peanut sauce and an onion pickle as a nutritious filling.
Serves : 4
165g brown jasmine rice, rinsed
1 tblsp toasted sesame seeds
1 small red onion, thinly sliced
2 tblsp apple cider vinegar
100g red cabbage, shredded
2 carrots, cut into matchsticks
1/2 cucumber, deseeded and cut into ribbons
1 large handful coriander leaves
Sea salt and black pepper
For the satay sauce
150g peanut butter
Juice of 1 lime
2 tsp light soya sauce
2 tsp toasted sesame oil, plus extra for the salad
5 cm piece fresh ginger, peeled and finely grated
1 large garlic clove, grated
1/2 tsp dried chilli flakes, plus extra to serve
- Cook the rice according to the packet instructions. Leave for 5 minutes, then stir in the sesame seeds.
- Meanwhile, put the onion in a bowl and pour over the vinegar. Set aside to pickle until ready to serve.
- Blend together all the ingredients for the satay sauce with 4 tablespoons of just-boiled water in a blender.
- Put the cabbage, carrots and cucumber in a bowl, drizzle over a little sesame oil, season with salt and pepper and toss until combined.
- To make the omelettes, beat 2 eggs in a bowl and season. Heat a quarter of the butter in a medium frying pan over a medium-low heat and add the beaten eggs. Tip the pan to coat the base with the eggs and cook for a minute or two until set. Keep the omelette warm, covered, in a low oven while you make the remaining three omelettes.
- To serve, top the omelettes with the rice and the vegetable salad. Spoon over the satay sauce and finish with the onion pickle, coriander and a sprinkling of chilli flakes.