How to make the egg skin for omelette rice

Omurice is a common staple food in Japan. It mainly refers to a dish made of fried rice wrapped in egg skin. First, you need to fry the eggs into egg skin of even thickness, and then put the fried rice on it, and then add appropriate amount of seasoning, such as salad oil, tomato sauce, chili sauce, etc., and then wrap it up. Omurice is ready. In recent years, it has become popular in my country and is welcomed by many people. The price of omurice in restaurants is relatively expensive. If you want to eat it, you can make it at home. It is relatively easy to make. The most important thing is to make the egg skin for the omurice. Let's learn about the methods of making two kinds of omurice.

Method 1

Ingredients

Ingredients: 1 egg, 300g fried rice

Seasoning : 1/4 tsp cornstarch, salt to taste, 2 tsp tomato sauce

Production steps

1. Beat the eggs, add cornstarch and salt and mix well.

2. Heat the oil pan, wipe off the excess oil with a paper towel, then add the egg liquid from step 1 slowly and evenly into the pan. When the egg skin becomes a golden round shape, put the fried rice in the middle of the egg skin.

3. Quickly wrap the four corners of the egg skin from step 2, place on a plate, and pour tomato sauce on it.

4. How to make fried rice

①. Soak mushrooms and scallops, then cut mushrooms into cubes and tear scallops into shreds (optional)

② Dice green, red, and yellow peppers, bamboo shoots, fish balls, and ham separately (Note: Do not eat ham and scallops together, as this will produce nitrosamines that are harmful to your health)

③. When the oil in the pan is 70% hot, pour in all the fried rice ingredients except the leftover rice and stir-fry for two minutes.

④. Pour in the leftover rice and stir fry evenly, then add salt, MSG, black pepper and chopped herbs.

Method 2

Ingredients

15cc salad oil, 2 eggs, 1 bowl of vegetable rice

Production steps

1. Heat the pan first and pour in salad oil.

2. Continue to heat the pan with oil until it smokes slightly, then slowly pour in the beaten egg liquid.

3. After pouring the egg liquid into the pot, stir it quickly from the side of the pot to the middle.

4. Use chopsticks to slightly lift the egg skin to test its doneness.

5. When the egg skin is half cooked, quickly flip it over and fold it in half to make it look like an egg roll.

6. Place the rolled egg skin upside down and cover the prepared rice.

7. Quickly cut the egg skin in the middle and spread it naturally on the rice.