Melissa Hemsley's Rainbow Rice with Omelette Ribbons

This recipe comes from our friend Melissa Hemsley. This dish is nearly all in the prep – once everything is chopped and sliced, it comes together in a...This recipe comes from our friend Melissa Hemsley. This dish is nearly all in the prep – once everything is chopped and sliced, it comes together in a flash. It’s best made with leftover rice but you could make rice specially for this, of course, and it's great with quinoa too. To use as many different rainbow veg as possible, Melissa recommends frozen edamame, sweetcorn and peas (you can buy mixed bags). Read more This recipe comes from our friend Melissa Hemsley. This dish is nearly all in the prep – once everything is chopped and sliced, it comes together in a flash. It’s best made with leftover rice but you could make rice specially for this, of course, and it's great with quinoa too. To use as many different rainbow veg as possible, Melissa recommends frozen edamame, sweetcorn and peas (you can buy mixed bags). This recipe comes from our friend Melissa Hemsley. This dish is nearly all in the prep – once everything is chopped and sliced, it comes together in a flash. It’s best made with leftover rice but you could make rice specially for this, of course, and it's great with quinoa too. To use as many different rainbow veg as possible, Melissa recommends frozen edamame, sweetcorn and peas (you can buy mixed bags).

Why is this healthy?
Plant
points
3+ fruits &
vegetables
Herbs &
spices
Contains
Eggs, Soy
Ingredients
Serves 2
Swaps: butter
finely sliced
red pepper
Swaps: yellow pepper
finely sliced
carrot
peeled and cut into matchsticks
garlic cloves
finely sliced or grated
grated
basmati rice (cooked)
Swaps: quinoa (cooked)
kale
Swaps: white cabbage, savoy cabbage, hispi cabbage
finely sliced
For the omelette ribbons
Serving suggestions
tamari
Swaps: soy sauce
toasted sesame oil
sriracha sauce

Ingredients

Serves 2
Swaps: butter
finely sliced
red pepper
Swaps: yellow pepper
finely sliced
carrot
peeled and cut into matchsticks
garlic cloves
finely sliced or grated
grated
basmati rice (cooked)
Swaps: quinoa (cooked)
kale
Swaps: white cabbage, savoy cabbage, hispi cabbage
finely sliced
For the omelette ribbons
Serving suggestions
tamari
Swaps: soy sauce
toasted sesame oil
sriracha sauce

Method

1. Gather and prepare your ingredients.

2. Start by making the omelette ribbons. Whisk the eggs with some salt and pepper. Heat a non-stick frying pan over a medium heat. Add half the butter and, once foaming, ladle in roughly half the seasoned eggs. Tilt the pan to spread thinly and evenly over the pan. Cook for a couple of minutes until just set, then slip out of the pan onto a chopping board. Repeat with the remaining butter and eggs.

3. Return the empty pan to the heat and add the oil or butter. Once warm/melted, add the spring onions, pepper and carrot, then season with salt and pepper. Fry over a medium-high heat for 2 minutes, then add the garlic and ginger, fry for a minute, then add the rice, edamame and kale or cabbage. Fry for 3 minutes until the rice is hot and the greens are wilted. Cut the omelettes into ribbons and either stir them through the rice or serve on top. Finish with toppings of your choice.

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