Nut Pilaff with Omelette Rolls


For 1 Continued...
4 tbspn rice 2 eggs
1 tbspn oil 15 gm salted peanuts (or any other nuts)
125 gm onion (prepared weight) 1 tbspn dark soy sauce
½ red pepper salt and pepper
125 ml chicken stock parsley (optional)



  1. Heat ½ of the oil in a large frying pan and fry the onion and pepper for 3 min.
  2. Stir in the rice and chicken stock.
  3. Bring to a boil and simmer for 10 min until the rice is tender adding hot water a little at a time to prevent drying out.
  4. Whilst the rice is cooking lightly beat the eggs in a small bowl and season with salt and pepper.
  5. After the rice is cooked, turn the heat down to low.
  6. Stir the nuts and soy sauce into the rice and heat through, seasoning with pepper.
  7. Heat the remaining oil in another non-stick pan and pour in the egg, tilting the pan to cover the bottom evenly.
  8. Cook the omelette for 1 min.
  9. Turn the omelette over and cook for another 1 min.
  10. Slide the cooked omelette onto a clean surface, roll tightly, and cut into about 6 pieces.


  1. Turn the rice onto a plate and arrange the omelette pieces on top.
  2. Optionally garnish with fresh parsley.
The preparation stage
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The finished meal