Peanut Butter Fried Omurice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, mix all ingredients together until combined. Add more coconut milk to get desired consistency, if required.

Step 2

Cook rice as per packet instructions, then set aside.

Step 3

In a frying pan or wok, heat olive oil on medium-high heat. Add shallots and garlic and fry for a couple of minutes before adding in other veggies.

Step 4

Add cooked rice to the veggies in the pan. Give a good mix through.

Step 5

Pour the sauce over the rice and mix thoroughly until combined. Remove from the pan and set aside.

Step 6

In a small bowl, whisk together the eggs. Add in the milk and cornstarch and whisk until just combined.

Step 7

Heat olive oil in a frying pan over medium heat.

Step 8

Split the egg mixture in half to cook each omelette separately. Pour 1/2 of one egg mixture into the pan, scrambling the eggs. Once they are set, remove and add back into the same egg mixture. Mix together, making sure to break up the cooked egg into small pieces.

Step 9

Heat olive oil in the pan once more, adding in the egg mixture. Tilt the pan to make sure the whole pan is covered. Allow to cook, shaking the pan back and forth slightly once the bottom layer is all but set. Fold over each side of the omelette into the centre, then tilt the pan to roll it over. Allow to cook to seal that side of the omelette.

Step 10

Repeat to cook the second omelette.

Step 11

Split fried rice mixture between two plates, piling into its centre.

Step 12

Roll cooked omelette onto the top of the fried rice (repeating for each serving).

Step 13

Slice from top to bottom along the top of the omelette, allowing it to spread outwards to cover the rice.

Step 14

Sprinkle over the spring onions and squeeze over some sriracha. Enjoy!