Asian style prawn and rice omelette
10 minutes
Preparation time
10 minutes
Cooking time



4 eggs
1 tbsp cream
2 tbsp oyster sauce
1 tsp soy sauce
2 spring onions, thinly sliced
70 g jasmine rice, cooked
1 tsp sesame oil
1 tbsp grapeseed oil, for frying


12 green prawns, peeled with tails on
1 tbsp grapeseed oil, for frying
1 tsp sesame oil
Salt flakes, to taste
Cracked black pepper, to taste

To serve

50 g snow peas, thinly sliced
Coriander leaves
Spring onion, thinly sliced
2-3 limes, cut in half
Sweet chilli sauce



  1. Combine all ingredients in a bowl and whisk until well combined.
  2. Heat grapeseed oil in a non-stick frying pan on medium heat, induction setting 7.
  3. Add the egg mixture to the pan and stir for 30 seconds. The omelette will begin to set, keep loosening the side of the pan with a heat-proof spatula and reduce the heat to induction setting 5.
  4. Place a lid over the top of the pan as this will help the omelette to set for approximately 8 minutes.


  1. Heat a flat bottom wok or frying pan on Temp Control 3, or induction setting 7.
  2. Sauté prawns in the grapeseed oil.
  3. Once cooked, remove from heat, coat in sesame oil and season to taste.

To serve

  1. Turn omelette out onto a board and cut into portions.
  2. Top the omelette with the prawns, then garnish with thinly sliced snow peas, coriander and extra spring onion.
  3. Serve with lime halves and sweet chilli sauce.


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