Omelet Rice
Cuisine: Chinese
Eggs is what defines Omelet Rice, a home staple dish.
2 / 5
★★☆☆☆
695 kcal
Ingredients
- Eggs (Use country eggs for a better aroma)
- Onion
- Carrot
- Corn kernels
- Green peas (Optional)
- Ham sausage or chicken breast
- Rice
- Ketchup
- Cooking oil (Vegetable oil recommended)
- Milk (Optional, for a softer egg skin)
Steps
- Dice the onion, carrot, ham sausage, or chicken breast into small pieces and set aside.
- Heat the wok, pour in 10ml of cooking oil, and wait 10 seconds for it to heat up.
- First, stir-fry the diced onion for 1 minute until fragrant. Then add the carrots, corn kernels, and peas to continue stir-frying for 2 minutes.
- Add the diced ham or chicken breast and stir-fry until the color changes (cooked).
- Add the rice and stir-fry to separate the grains. Then add 20ml of ketchup, stir-fry evenly until the fried rice is done. Remove from heat and set aside.
- Beat the eggs and mix with 10ml of milk.
- Add 5ml of cooking oil to the wok, pour in the egg mixture, and lightly tilt the wok so the egg evenly covers the bottom of the pan.
- Cook on low heat. Once the surface of the egg is half set, place the fried rice in the center of the egg.
- Fold the egg skin over to wrap the rice, forming an oval shape.
- Gently slide the omelet onto a plate with a spatula, arrange the shape, and squeeze a little ketchup on top for decoration.
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Notes
Wrapped in a tender, smooth egg skin, this tomato fried rice offers a rich texture—sour, sweet, and appetizing. It is a classic Japanese home-cooking dish. Rich in protein, carbohydrates, and various vitamins, offering a balanced nutritional profile. Wrapping the rice requires a bit of technique, but the overall difficulty is moderate, making it suitable for beginners. Total time from preparation to finish is approximately 25 minutes.
Estimated Cooking Difficulty: ★★☆
Estimated Calories: 695 kcal
Calculations: Determine the number of servings needed before cooking. One serving is suitable for 1 person.
Per Serving:
- 2 Eggs
- 30g Onion
- 30g Carrot
- 50g Ham sausage or chicken breast
- 30g corn kernels and green peas combined
- 200g Rice
- 20ml Ketchup
- 15ml Cooking oil
- 10ml Milk (mixed with the eggs)
- Use day-old rice for the fried rice to prevent sticking to the pan and for a better texture.
- Adding milk to the beaten eggs makes the egg skin softer and more tender.
- Use low heat (small fire) when handling the egg skin to avoid burning the bottom.
- If you are not skilled at the wrapping shape, you can simply place the fried rice on a plate and cover it with the egg skin directly.
If you find any issues or areas for improvement in this guide based on the instructions provided,