Healthier Nasi Goreng Omelette

13 Ingredients

Number of servings

300grams green beans
240grams Woolworths frozen jumbo cooked prawn cutlets, thawed
450grams Woolworths white microwave rice
2 cloves garlic, crushed
1tablespoons salt-reduced soy sauce
1 1/2 cups frozen baby peas, blanched
2 spring onions, thinly sliced
1 long red chilli, thinly sliced
8 free range eggs
2tablespoons sriracha
1 cup bean sprouts
1/3 bunch coriander, leaves picked
5mL extra virgin olive oil cooking spray

Description

Deliciously seasoned Australian tiger prawns take this omelette to new heights. They sing alongside bean sprouts, peas, spring onions and fresh cilantro in this 30-minute meal.

Swap tip:

If you're not a fan of hot sauce, omit the sriracha and serve the omelettes with lemon or lime wedges.

Method

Step 1 of 4

Cut beans in half lengthways, then diagonally in half crossways.

Step 2 of 4

Spray prawns with oil. Heat a large non-stick frying pan over medium-high heat. Cook prawns for 2 minutes each side or until browned. Transfer to a bowl.

Step 3 of 4

Add rice and garlic to pan. Cook, stirring, for 2 minutes or until lightly browned. Add soy sauce, beans and peas and cook, stirring, for 2 minutes or until heated and combined. Add prawns, half of the onion and half of the chilli to pan. Cook, stirring, for 1 minute or until heated. Transfer to a large bowl. Cover to keep warm.

Step 4 of 4

For each omelette, heat a small non-stick frying pan over medium-high heat. Crack 2 eggs into a small bowl and whisk to combine. Pour egg into pan and swirl to cover the base of the pan. Cook for 1 minute or until set and golden underneath. Turn, cook for a further minute and then slide onto a plate. Repeat to make 4 omelettes. Spoon rice mixture onto half of the omelette, then fold to enclose. Drizzle with sriracha. Serve topped with sprouts, coriander, remaining onion and remaining chilli.