Washing the rice cooker is not my favourite chore, so when I do cook rice I prefer to cook a big batch to last a few meals. We eat mostly brown rice in this house and in my weekly fridge clean out, I found I had a whole batch of leftover cooked brown rice. What better way to clean out the fridge with bits of leftover ingredients by making fried rice. That way I can use up my sugar snap peas as well, hey, fried rice works every single time!
At the same time, I wanted to try out a Japanese omelette ("Tamago") recipe which I found on this site called "How to Make Great Sushi". I like it because - A. I have all the ingredients already B. It's so darn easy!
The reason why I was thinking of omelette was because one of my nephews celebrated his 5th birthday recently. Here is a blurry shot of him :)
Anyway, the story goes that in honour of his birthday, he had to go to the front of his kindergarten class. He was asked what his favourite food was, to which he replied "omelette". When asked by his classmates what an omelette was, my dear nephew confidently replied "It's a VEGETABLE!" :D
Oh that story made my day and also made me want to make him an omelette he will like. Tamago comes to mind as it is a bit sweet, hence favoured by most kids. So, here you go, healthier fried rice (hey, brown rice and less oil makes it better right?) with Tamago! There is not much Tamago in the photos cause I may have eaten too much of it. Oops.
|Where's the Egg??|
Recipe for Healthier Fried Rice and Tamago
Yields 2 portions
For the Fried Rice
1.5 cups cooked Brown Rice
1 Carrot (peeled and cut into small cubes)
8 Sugar Snap Peas (sliced)
100gm Mushrooms (sliced)
2 cloves Garlic (diced)
1 Tbsp Oil
1 Tbsp Soy Sauce
1 tsp Salt
Aprox 100ml Water
Some sliced Cucumber and Cherry Tomatoes for the side
1. Heat oil in a pan and saute the diced Garlic until fragrant, then add in the Carrot and Peas. Saute until the Carrots and Peas have softened then add in the mushrooms.
2. Add in the rice and seasoning. You will need to add the water at this stage to prevent the rice from drying out and sticking to the pan.
3. Stir until all the ingredients are evenly combined then dish out.
For the Tamago (adapted from How to Make Great Sushi)
1 tsp sugar
1 tsp Rice Wine Vinegar
1 Tbsp Oil
1. Crack eggs into a bowl and whisk in the Sugar and Vinegar.
2. Heat oil in a pan, once the oil is hot, pour egg mixture in.
3. Use a spatula to flip the omelette. Remove, roll and cut into strips if you wish.