Healthy Veggie Plate with Rolled Omelette & Brown Rice

What You’re Making

A super fresh, clean, balanced veggie plate featuring steamed greens, sautéed mushrooms, crisp winter melon, fluffy brown rice, and a colorful rolled omelette.

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Ingredients (2 servings)

For the Vegetables

• 300 g winter melon, cut into small cubes

• 200 g bok choy, halved

• 6–8 fresh shiitake mushrooms

• 1 tsp salt (for blanching)

• 1 tsp sesame oil (optional)

For the Rolled Omelette

• 3 large eggs

• 1 tbsp finely chopped green onions

• 1 tbsp finely chopped red bell pepper

• 1 tbsp milk or water

• Pinch of salt

• Pinch of pepper

• 1 tsp cooking oil

For the Rice

• 1 cup cooked brown rice or mixed-grain rice

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Instructions

Step 1: Prepare the Vegetables

1. Bring a pot of water to a boil and add 1 tsp salt.

2. Blanch the winter melon cubes for 3–4 minutes until slightly translucent, then remove and drain.

3. Blanch the bok choy for 1 minute, then transfer to ice water to keep the color vibrant.

4. Lightly score the tops of the shiitake mushrooms with an X pattern for aesthetics.

5. Steam or sauté the mushrooms for 3–4 minutes until tender.

6. Drizzle a little sesame oil on the veggies if desired.

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Step 2: Make the Rolled Omelette

1. Whisk eggs with milk/water, salt, pepper, green onion, and bell pepper.

2. Heat a small nonstick pan over low heat, add 1 tsp oil.

3. Pour a thin layer of egg mixture into the pan.

4. When the egg is 80% cooked, start rolling it gently from one side.

5. Push the rolled egg to one side of the pan.

6. Add another thin layer of egg mixture, let it set slightly, then continue rolling.

7. Repeat until all the egg mixture is used.

8. Remove the rolled omelette, let it cool slightly, then slice into rounds.

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Step 3: Plate Everything

1. Shape the brown rice into a dome or leave it loose.

2. Arrange winter melon, bok choy, mushrooms, and omelette slices around the rice.

3. Serve warm.

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Optional Add-ons

• Light soy sauce for dipping

• Chili oil for heat

• Sesame seeds for garnish