Vegetable Omelet Wraps - cooking recipe

Ingredients

1 cup medium-grain white rice
1/2 cup sushi rice vinegar
1 1/2 tbsp sugar
1/4 tsp salt
8 None eggs, at room temperature
2 None green onions, finely chopped
2 tbsp vegetable oil
2 small carrots, coarsely grated
1/2 small red pepper, cut into matchsticks
1 small avocado, thinly sliced
None None Sweet chili sauce, to serve

Preparation

Rinse rice in cold water; drain well. Place in a heavy-bottomed medium saucepan with 1 1/2 cups cold water. Bring to a boil, stirring occasionally. Reduce heat to very low; cover tightly. Simmer for 12 mins. Remove pan from heat. Let stand, covered, for 10 mins. Combine rice vinegar, sugar and salt in a small bowl and stir until sugar dissolves.
Spread rice in a large baking dish. Sprinkle with vinegar mixture. Using a flat spoon or spatula, slice through rice to coat grains evenly. Fan rice to cool quickly. Cover with a damp tea-towel.
Whisk eggs and 1/4 cup water in a large bowl. Stir in green onion. For each omelet, heat 2 tsp oil in a large nonstick skillet on medium heat. Add a quarter of egg mixture and tilt to cover bottom, Cook for 1 min or until set underneath. Turn carefully; cook for 1 min more. Transfer to a heatproof plate.
For each wrap, place an omelet on a flat work surface. Top with a quarter of rice mixture: spread slightly. Top with a quarter each of carrot, red pepper and avocado. Fold in sides, then roll up tightly to form a log and enclose filling. Serve sliced with chili sauce.