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Egg and rice parcels

  • 0:25 Prep
  • 0:40 Cook
  • Makes 8


  • 1/2 cup brown rice
  • 1 tablespoon vegetable oil
  • 1/2 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 small carrot, peeled, finely chopped
  • 1/2 small red capsicum, finely chopped
  • 1/2 cup frozen peas and corn
  • 2 teaspoons salt-reduced soy sauce
  • 2 teaspoons ABC kecap manis
  • 8 eggs
  • Olive oil cooking spray


  • 1
    Cook rice following absorption method on packet. Set aside to cool slightly. Meanwhile, heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until tender. Add carrot and capsicum. Cook, stirring, for 2 minutes or until vegetables start to soften.
  • 2
    Add rice. Cook, stirring, for 1 minute or until combined. Add peas and corn, soy sauce and kecap manis. Cook, stirring, for 2 minutes or until combined. Transfer to a bowl. Cover with foil to keep warm.
  • 3
    Crack 1 egg into a bowl. Whisk with a fork. Spray a 16cm (base) non-stick frying pan with oil. Heat over medium-high heat. Pour egg into pan. Swirl to coat base of pan. Cook for 30 seconds or until set. Transfer to a plate. Cover to keep warm. Repeat with remaining eggs.
  • 4
    Place 1 omelette on a flat surface. Place 1/4 cup rice mixture in centre. Fold in corners to form a parcel. Transfer, seam side down, to a plate. Repeat with remaining omelettes and rice mixture. Serve.

Source: taste.com.au


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