Name: Coconut rice spiced omelette
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves: 4
Ingredients: 2 small red onions, sliced; 1 tsp salt; 1 tbsp chopped coriander/cilantro leaves; 1 tbsp finely snipped chives; 1 tbsp desiccated/dried shredded coconut; ½ tbsp olive oil; 1 tsp ground coriander; 100 g/3½ oz/scant ½ cup white basmati rice, rinsed and drained; 1–3 green chillies, deseeded and finely chopped (optional – you choose your heat); 8 large eggs; ¼ tsp ground cumin; 120 ml/4 fl oz/½ cup coconut milk; freshly ground black pepper

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

This is great to make with leftover rice. It is dairy free, and the creamy coconut milk brings an exotic depth to this breakfast omelette. It is not uncommon for breakfast omelettes in the East to be bracing. Bracing is brought by chillies – fresh, green, fragrant and rousing. You can omit them entirely and just rely on the freshly snipped chives and coriander/cilantro to breathe a fresh green goodness into your morning. Serve with hunks of crusty bread, slathered in butter, if you like.