Ovo-vegetarian omelet rice

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Author Connie Veneracion


  • 2 tablespoons cooking oil
  • 1 egg
  • salt and pepper
  • 1/4 cup meat substitute (or fried tofu), cut into small cubes
  • 2 teaspoons of fried garlic bits
  • 1 stalk lemongrass thinly sliced
  • 1 to 2 bird's eye chilis chopped
  • 4 stalks of scallions thinly sliced
  • 1/2 to 3/4 cup cooked rice
  • sesame oil dressing
  • roasted chili in oil
  • thinly sliced scallions


  • Heat half of the cooking oil in a pan.
  • Beat the egg with a pinch of salt and pepper. Pour into the pan. Swirl the pan so that the egg spreads to make a very thin omelet.
  • Lift the cooked egg with a wide spatula and transfer to a sheet of cling wrap.
  • Holding the cling wrap by the edges, transfer to a bowl. Gently push to fit the shape of the bowl.
  • Heat the remaining oil. Stir fry the meat substitute (if using tofu you'll have to season with salt and pepper). When browned, add half of the fried garlic, lemongrass, scallions and chilis. Stir fry for 30 seconds. Add the rice. Season with salt and pepper. Stir fry until the rice is heated through.
  • Place the cooked fried rice into the egg-lined bowl.
  • Fold the edges of the egg over the fried rice using the cling wrap to make the job easier.
  • If the molded rice is unevenly shaped, lift the entire package and transfer to a smaller bowl where it fits snugly. Weigh it down with a small bowl and leave for a minute.
  • Lift the cling wrap to expose the package inside. Invert to a plate. Discard the cling wrap.
  • Drizzle sesame seed dressing around the omelet. Add drops of oil from the jar of roasted chilis.
  • Top the omelet with a bit of roasted chilies. Sprinkle with the remaining fried garlic and scallions. Serve.