Onion Omelette and Umami Rice
Super simple and packed full of flavour and using only the stock pots and 5 ingredients
Ingredients
Directions
- 1
Wash the rice, drain then add the diluted Chicken Continental Stock Pot Sensations.
- 2
Place rice over medium heat and bring to the boil.
- 3
Turn down to simmer covered for 25 minutes.
- 4
Turn off heat and leave covered for another 5 minutes.
- 5
Add 2 tsp of chili oil to a small pan on medium heat.
- 6
Add onion wedges and cook stirring for for 2-3 minutes until starting to go translucent.
- 7
Add the asparagus and cook stirring for another 3-4 minutes until asparagus is charred.
- 8
Season with salt and set aside.
- 9
Add 3 tsp of chilli oil to the same pan and add remaining onions cook until charred on high heat for 3-4 minutes stirring.
- 10
Add the eggs to the same pan and swirl so the eggs are dispersed evenly.
- 11
Turn down the heat to medium and leave to cook for 60-90 seconds once eggs are almost fully set, fold the omelette and cook for further 30 seconds on each side.
- 12
In a bowl add half the rice, the omelette and the asparagus.
- 13
Top with chilli oil remaining and some coriander (optional).
