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Carrot and egg omelette recipe

18 ratings

This Chinese-style omelette (紅蘿蔔炒蛋) is made with just a handful of ingredients you probably already have in your fridge. We like ours served with rice and a drizzle of hot sauce. See method

Makes 2 omelettes
5 mins to prepare and 10 mins to cook
257 calories / serving
Vegetarian

Ingredients

4 eggs
white pepper, to taste
2 spring onions, finely sliced, separated into greens and whites
1 tbsp vegetable oil
small piece of ginger, sliced into matchsticks
1 large carrot (or 2 small carrots), peeled and julienned
rice, to serve
sesame seeds, to serve (optional)
sriracha sauce or chilli oil, to serve (optional)

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1070kj
257kcal 13%
Fat
18g 26%
Saturates
4g 18%
Sugars
6g 6%
Salt
0.6g 10%

of the reference intake
Carbohydrate 6.2g Protein 15.2g Fibre 3.4g

Method

1. Beat the eggs in a bowl. Add a pinch of salt and white pepper, and half the green spring onions; whisk well.

2. Heat the oil in a small 24cm frying pan, add half the white spring onions and half the ginger. Sauté for 1 min until aromatic.

3. Add half the carrots. Stir-fry for 4-5 mins on a high heat until the carrots are cooked and softened. Add more oil if needed.

4. Spread out the veg, then add half the beaten eggs. Cook for another 1-2 mins, then carefully flip the omelette. Remove from the pan. Repeat to make a second omelette with the rest of the eggs, carrots, ginger and white spring onions.

5. Serve the omelettes on top of rice and garnish with the remaining green spring onions. Top with a sprinkle of sesame seeds and a drizzle of chilli oil, sriracha or any sauce of your choice, if you like. Enjoy!

See more Chinese recipes