Carrot and egg omelette recipe
This Chinese-style omelette (紅蘿蔔炒蛋) is made with just a handful of ingredients you probably already have in your fridge. We like ours served with rice and a drizzle of hot sauce.
See method- Makes 2 omelettes
- 5 mins to prepare and 10 mins to cook
- 257 calories / serving
Ingredients
- 4 eggs
- white pepper, to taste
- 2 spring onions, finely sliced, separated into greens and whites
- 1 tbsp vegetable oil
- small piece of ginger, sliced into matchsticks
- 1 large carrot (or 2 small carrots), peeled and julienned
- rice, to serve
- sesame seeds, to serve (optional)
- sriracha sauce or chilli oil, to serve (optional)
Each serving contains
- Energy
- 1070kJ 257.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 0.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.2gProtein 15.2gFibre 3.4g
Method
- Beat the eggs in a bowl. Add a pinch of salt and white pepper, and half the green spring onions; whisk well.
- Heat the oil in a small 24cm frying pan, add half the white spring onions and half the ginger. Sauté for 1 min until aromatic.
- Add half the carrots. Stir-fry for 4-5 mins on a high heat until the carrots are cooked and softened. Add more oil if needed.
- Spread out the veg, then add half the beaten eggs. Cook for another 1-2 mins, then carefully flip the omelette. Remove from the pan. Repeat to make a second omelette with the rest of the eggs, carrots, ginger and white spring onions.
- Serve the omelettes on top of rice and garnish with the remaining green spring onions. Top with a sprinkle of sesame seeds and a drizzle of chilli oil, sriracha or any sauce of your choice, if you like. Enjoy!
- See more Chinese recipes
