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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 565 calories
  • 40 min
  • 4 servings

Ingredients

  • 16 fl oz chicken or vegetable broth
  • 1 small bunch cilantro
  • 12 eggs
  • 2 English cucumbers
  • 1 small pkg fresh mint
  • 1 small bunch green onions (scallions)
  • 1 cup jasmine rice
  • 2 red chili peppers
  • brown sugar
  • chili-garlic sauce
  • fish sauce
  • rice vinegar
  • salt
  • toasted sesame oil

Instructions

  1. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.
    • 1 cup jasmine rice
    • 16 fl oz (2 cups) chicken or vegetable broth
  2. Meanwhile, wash and dry the fresh produce.
    • 2 English cucumbers
    • 2 red chili peppers
    • 1 small bunch cilantro
    • 1 small pkg fresh mint
    • 1 small bunch green onions (scallions)
  3. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.
  4. Place oil, vinegar, fish sauce, sugar, and salt in a medium bowl; whisk to combine the dressing.
    • 2 tbsp toasted sesame oil
    • 4 tsp rice vinegar
    • 2 tsp fish sauce
    • 2 tsp brown sugar
    • ¼ tsp salt
  5. Peel, trim, and halve cucumbers lengthwise; cut crosswise into thin half-moons. Add to the bowl with the dressing.
  6. Thinly slice the chili peppers into rounds; add to the bowl with the cucumber. (Be careful with chili peppers; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
  7. Shave cilantro leaves off the stems; pick mint leaves off the stems. Discard stems, roughly chop the leaves, and add to the bowl. Stir to combine the salad and set aside.
  8. Trim green onions and cut crosswise into ¼-inch pieces. Place in a large bowl.
  9. Crack eggs into the bowl with the green onions. Add fish sauce and whisk to combine the egg batter.
    • 12 eggs
    • 4 tsp fish sauce
  10. Preheat a skillet over medium high heat.
  11. Once the skillet is hot, add oil and swirl to coat the bottom.
    • 1 ½ tsp toasted sesame oil
  12. Add one-quarter of the egg batter (a scant 1 cup per omelet) to the skillet and swirl to cover the bottom. As eggs begin to set, use a spatula to pull the cooked edges towards the center. Then tilt the skillet, allowing the uncooked egg to move to the edges. Cook until set, about 3 minutes.
  13. Fold the omelet in half and remove to a plate; cut in half. Loosely cover with aluminum foil.
  14. Return skillet to medium heat and add more oil (1½ teaspoons per omelet). Repeat with remaining egg batter.
    • 1 ½ tbsp toasted sesame oil
  15. To serve, divide rice, salad, and omelets between plates. Spoon chili-garlic sauce over the omelets and enjoy!
    • 4 tsp chili-garlic sauce

Nutrition per Serving

Calories
565
Fat
28g
Net Carbs
49g
Protein
25g

Cookware

  • aluminum foil
  • colander
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • nonstick skillet
  • spatula
  • stirring spoon
  • vegetable peeler
  • whisk or fork