Miso beansprout rolls

Try these healthy, Asian-inspired omelettes filled with stir-fried vegetables and brown rice. Miso provides energising B vitamins and probiotic bacteria

Prep:10 mins
Cook:10 mins

Serves 2
Easy

Nutrition per serving

kcal 416
fat 20g
saturates 4g
carbs 33g
sugars 9g
fibre 7g
protein 23g
salt 1g

Ingredients

50g brown basmati rice
1½ tbsp finely chopped ginger, plus 2 slices
4 tsp rapeseed oil
1 yellow pepper, deseeded and cut into strips
4 garlic cloves, grated
160g beansprouts
4 spring onions, shredded
1 large carrot, cut into thin strips with a julienne peeler
1 red chilli, seeded and chopped (optional)
2 tsp miso paste
4 large eggs

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Method

Boil the rice with the sliced ginger for 25 mins until tender – use just enough water so that it cooks, but it’s not swamped. Drain well and remove the ginger.
Heat 2 tsp oil in a large wok, then stir-fry the chopped ginger, pepper and garlic for about 1 min. Tip in the beansprouts, spring onions, carrots and chilli, if using, then stir-fry until the veg has softened and started to char. Remove from the heat.
Stir the miso with 2 tsp water to dilute it a little, then beat in the eggs. Heat 1 tsp oil in a large non-stick frying pan. Pour in half the egg mixture and scatter over half the rice. Allow the mixture to set to an omelette. While still a little moist, tip half of the vegetables on top and cook for a few seconds more. Carefully roll up, and repeat with the remaining egg, rice and vegetables.