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© 2020 Ching He Huang. All rights reserved.

Oyster Sauce Omelette Rice Roll

Serves : 2 - 4 Preparation 15 mins Cooking 25 mins Total 40

Nutrition facts: 332.00 calories 8.90g protein 61.00g carbs 6.50g sugars 7.20g fat 1.20g 2.20g fibre 518.00mg sodium

To Cook the Rice: 250g, washed well, rinsed in water Sushi short grain rice 1/2 teaspoon Vegetable bouillon stock powder 450ml Filtered water For the Pickled Julienne Cucumber and Carrots: 2 tablespoons Rice vinegar 2 tablespoons Mirin 1 pinch Salt 1 pinch Caster sugar 1, top and tailed, sliced to julienne Medium Carrot 1/2, middle discarded and sliced to julienne Cucumber 1 teaspoon Lee Kum Kee Premium Dark Soy Sauce 1 teaspoon Toasted sesame seeds For the Oyster Sauce Omelette : 1 tablespoon Rapeseed oil 1, top and tailed and finely sliced Spring onion 1 tablespoon Lee Kum Kee Premium Oyster Sauce 2, beaten Medium Organic Eggs Ingredients: 1 sheet Nori seaweed For Dipping: as needed Lee Kum Kee Sweet Soy Sauce for Dumpling and Rice

Inspired by the Breakfast Fan tuan at Xiao Taoyuan

This Rice roll is perfect for breakfast or as a snack, so easy to assemble and make. The Oyster sauce enriches the flavour of the egg omelette making it more-ish and extra delicious.

Oyster Sauce Omelette Rice Roll

Serves : 2 - 4
Preparation time 15 Minutes
Cooking time 25 Minutes

per serving

Cals

332.00

Protein (g)

8.90

Carbs (g)

61.00

Sugars (g)

6.50

Fat (g)

7.20

Sat Fat (g)

1.20

Fibre (g)

2.20

Sodium (mg)

518.00

egg rice

Source from

Ching He Huang Web Site

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About the recipe

snacks and sides

Inspired by the Breakfast Fan tuan at Xiao Taoyuan

This Rice roll is perfect for breakfast or as a snack, so easy to assemble and make. The Oyster sauce enriches the flavour of the egg omelette making it more-ish and extra delicious.

To Cook the Rice

Sushi short grain rice - 250g, washed well, rinsed in water
Vegetable bouillon stock powder - 1/2 teaspoon
Filtered water - 450ml

For the Pickled Julienne Cucumber and Carrots

Rice vinegar - 2 tablespoons
Mirin - 2 tablespoons
Salt - 1 pinch
Caster sugar - 1 pinch
Medium Carrot - 1, top and tailed, sliced to julienne
Cucumber - 1/2, middle discarded and sliced to julienne
Lee Kum Kee Premium Dark Soy Sauce - 1 teaspoon
Toasted sesame seeds - 1 teaspoon

For the Oyster Sauce Omelette

Rapeseed oil - 1 tablespoon
Spring onion - 1, top and tailed and finely sliced
Lee Kum Kee Premium Oyster Sauce - 1 tablespoon
Medium Organic Eggs - 2, beaten

Ingredients

Nori seaweed - 1 sheet

For Dipping

Lee Kum Kee Sweet Soy Sauce for Dumpling and Rice - as needed

Steps

To cook the sushi rice, place the washed rice in a medium pan, add the vegetable bouillon powder and the water, bring to the boil, then turn the heat to low and place a lid on top. Cook covered on low heat for 15 minutes. Remove the lid, fluff up the rice and transfer to a tray, cool for 10-15 minutes at room temperature.
Prepare the Pickled Julienne Cucumber and Carrot pieces by marinating in rice vinegar, mirin, salt, sugar, soy. Sprinkle over toasted sesame seeds.
For the Oyster Sauce Omelette, mix the eggs, spring onion and oyster sauce in a bowl. Heat a small wok or pan over medium heat, add the rapeseed oil, give the oil a swirl and pour in the oyster sauce egg mixture, cook for 40 seconds on once side, then flip to cook the other side. Turn out onto a plate.
To assemble, lay a bamboo sushi mat lined with cling film, layer on a thin layer of the sushi rice, place the oyster sauce omelette on top, top nori, top with cucumber and carrot, and bring the two pieces of the bamboo mat towards the middle and roll together. Oil a knife, slice through the roll in half down the middle.
To eat, remove the cling film and serve immediately with LKK Sweet Soy Sauce for Dumpling and Rice.

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To Cook the Rice

Sushi short grain rice - 250g, washed well, rinsed in water
Vegetable bouillon stock powder - 1/2 teaspoon
Filtered water - 450ml

For the Pickled Julienne Cucumber and Carrots

Rice vinegar - 2 tablespoons
Mirin - 2 tablespoons
Salt - 1 pinch
Caster sugar - 1 pinch
Medium Carrot - 1, top and tailed, sliced to julienne
Cucumber - 1/2, middle discarded and sliced to julienne
Lee Kum Kee Premium Dark Soy Sauce - 1 teaspoon
Toasted sesame seeds - 1 teaspoon

For the Oyster Sauce Omelette

Rapeseed oil - 1 tablespoon
Spring onion - 1, top and tailed and finely sliced
Lee Kum Kee Premium Oyster Sauce - 1 tablespoon
Medium Organic Eggs - 2, beaten

Ingredients

Nori seaweed - 1 sheet

For Dipping

Lee Kum Kee Sweet Soy Sauce for Dumpling and Rice - as needed