Folded Asian Style Veggie Rice Omelette

• Whisk eggs together in a bowl. Heat a large frypan on medium heat, add sesame oil to coat then add garlic, shallots, button mushrooms, enoki mushrooms, baby spinach and SunRice Low GI White Rice and cook 5 minutes, tossing frequently.
• Whisk together tamari, white miso paste and water in a small bowl then stir through the vegetables and cook a further 2–3 minutes. Transfer veg to a bowl, cover and set aside.
• The pan should be well oiled still, if not then add a small splash of oil or butter. Pour whisked eggs into the pan, gently turning pan outward to create a big omelette. Cook 2 minutes and flip to cook a further 1–2 minutes.
• Transfer to a plate, spoon the vegetables onto half the omelette, top with snow pea sprouts then fold the other half of the omelette over the top. Season with black pepper and some chilli flakes if desired and enjoy!

Note:

• This recipe can be easily varied to use whichever vegetables you have in the fridge or perhaps some leftovers from a stir fry the night before too - a great way to be resourceful with the food or ingredients you have on hand!