Rice-stuffed omelette with pickled cucumber

Method

• step 1

  Put the cucumbers in a bowl with the vinegar, sugar, chilli flakes and a pinch of salt. Toss and leave while you cook the omelette.

• step 2

  Heat a little vegetable oil in a pan then fry the vegetables for a few minutes until soft. Tip in the rice and stir, then add the soy sauce, ¹/2 the ginger and stir-fry until hot.

• step 3

  Beat the eggs with the mirin, the remaining ginger and a few drops of sesame oil.

• step 4

  Heat more vegetable oil in a small, non-stick frying pan then pour in ¹/2 the beaten eggs. Cook gently until the base is set but the top is still moist. Put on a warmed plate and make another omelette with the rest of the egg.

• step 5

  Spoon the rice mixture over each omelette, fold and serve with the pickled cucumber and a scattering of sesame seeds, if you like.