September 21, 2016
1For the omelette, whisk your eggs with the mirin, if using. You don’t need to add any seasoning to the eggs but you can add a splash of tamari or a pinch of salt if you like.
2Heat the oil in a wok or large frying pan over medium heat. Pour in the egg mixture and cook until it starts to set and puffs up. It’ll curl up around the edges and start to turn a golden colour. This will take only about 30 seconds. Flip, then cook for a further 30 seconds with the heat off. Place it on a cutting board and allow to cool a little.
3Now roll it up and slice into thin strips. Set aside.
4Wipe the wok or pan with paper towel, add the coconut oil and melt over medium heat. Add the onion, garlic, ginger, turmeric and coriander roots and stems and sauté for 1 minute or until fragrant.
5Toss in all the veggies and stir-fry until almost tender, about 5 minutes.
6Next, add the tofu, tamari and sesame oil, stir, and sauté for another minute.
7Lastly, add the rice, spring onion, chilli, if using, coriander leaves and omelette strips and stir well to combine. Serve.