Courtney Roulston


2 – 4 people


  • 2 Simsons Pantry black rice wraps
  • 2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil
  • ½ red onion, thinly sliced
  • 1 teaspoon fresh ginger, finely chopped
  • ½ teaspoon mustard seeds
  • 1 green chilli, sliced,
  • ¼ bunch coriander, stems and leaves separated
  • ½ teaspoon whole cumin seeds
  • pinch ground turmeric
  • 6 eggs, lightly beaten
  • ¼ cup Coles coconut cream
  • 2 tablespoons shredded coconut
  • 1 lemon to serve



  • Heat a large non-stick frying pan over a medium heat. Brush the wraps with 1 tablespoon of the oil and fry for 1 minute each side, or until slightly crisp and puffy. Set aside and keep warm.
  • Place the remaining oil back into the same frying pan on a medium heat. Cook the onion with a pinch of salt for 3-4 minutes, or until slightly golden. Add in the ginger, mustard seeds, half the chilli, coriander stems and cumin seeds. Cook off the spices for 2 minutes to release their fragrance.
  • Beat the turmeric, eggs, coconut cream and a pinch of sea salt in a bowl and pour in the pan with the spices. Cook on a gentle heat for 3-4 minutes, stirring occasionally with a spatula until the eggs are just set.
  • Place the eggs onto serving plates with the warm wraps and top with the remaining chilli, coriander leaves, shredded coconut and a wedge of lemon.

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