2 tbsp vegan eggs
3 tbsp sunflower oil
1 tbsp tomato paste
1 tbsp gluten free sweet dark soy-sauce
3 cups cooked rice
1 tbsp light soy sauce
2 inch piece of cucumber, quartered lengthwise and sliced
8 scallions, thinly sliced on the diagonal
Salt and pepper
2 tbsp olive oil
4 garlic cloves, coarsely chopped
1/3 cup coarsely chopped shallots
3 tbsp roasted salted peanuts
6 medium-hot red chillies, seeded and chopped
1 tsp salt
Make the spice paste put all the ingredients into a blender or food processor and process to a smooth paste, or grind using a mortar and pestle.
Beat the eggs and season. Heat 1 tablespoon of the sunflower oil in a small skillet over medium- high heat, pour in one third of the beaten egg mixture, and cook until set on top. Flip, cook for a few more seconds, then turn out and roll up lightly, repeat two times with the remaining egg. Slice the omelets across into strips.
Heat a wok over high heat until smoking. Add 2 tablespoons of the oil and spice paste and stir fry for 1-2 minutes. Add the tomato paste and soy sauce and cook for a few seconds, then add the cooked rice and stir fry over high heat for 2 minutes, until heated throughly.
Add the strips of omelet and stir-fry for another 1 minuets, then add the soy sauce, cucumber and most of the scallions and toss together well, spoon into 4 bowls, sprinkle with the remaining scallions, and serve.