Lee Kum Kee

Oyster Sauce Omelette Rice Roll

Inspired by the Breakfast Fan tuan at Xiao Taoyuan

This Rice roll is perfect for breakfast or as a snack, so easy to assemble and make. The Oyster sauce enriches the flavour of the egg omelette making it more-ish and extra delicious.

This recipe was made in collaboration with Ching He Huang. 


To Cook the Rice
250g Sushi Short Grain Rice, washed well, rinsed in water
450ml filtered water
For the Pickled Julienne Cucumber and Carrots
1 medium carrot, top and tailed, sliced to julienne
1/2 cucumber, middle discarded, sliced to julienne
2 Tbsp rice vinegar
2 Tbsp mirin
1 pinch sea salt
1 pinch caster sugar
1 tsp toasted white sesame seeds
For the Oyster Sauce Omelette
1 medium organic egg, beaten
1 Tbsp rapeseed oil
1 spring onion, trimmed and finely sliced
1 piece Nori
Dipping Sauce
Lee Kum Kee Sweet Soy Sauce for Dim Sum & Rice


1 To cook the sushi rice, place the washed rice in a medium pan, add the pure sesame oil and the water, bring to the boil, then turn the heat to low and place a lid on top. Cook covered on low heat for 15 minutes. Remove the lid, fluff up the rice and spread on a tray to cool for 10-15 minutes at room temperature.
2 Prepare the Pickled Julienne Cucumber and Carrot pieces by marinating in rice vinegar, mirin, salt and sugar. Sprinkle over toasted sesame seeds.
3 For the Oyster Sauce Omelette, mix the beaten egg, spring onion and oyster sauce in a bowl. Heat a small wok or pan over medium heat, add the rapeseed oil, give the oil a swirl and pour in the egg mixture, cook for 40 seconds on once side, then flip to cook the other side. Turn out onto a plate.
4 To Assemble, line a bamboo sushi mat with cling film, spread over an even layer of the sushi rice, then place the oyster sauce omelette on top, top with cucumber and carrot, and the nori, and bring the two pieces of the bamboo mat towards the middle and roll together.
5 To eat, remove the cling film and serve immediately with the dipping sauce.
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