Rice and egg pancakes
Ingredients: salt,corn,rice,green beans,cream,butter,onion,eggs,black pepper,black pepper
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Rice and egg pancakes
1
Prepare rice, green beans, corn and salami.
2
Chop the onions.
3
Beat the eggs.
4
Pour in the cream and beat well, season with salt and black pepper to form a creamy egg liquid. Set aside.
5
Heat the pan, melt the butter, add the onions and saute until soft.
6
Add corn and green beans and stir fry.
7
Add the rice and stir fry.
8
Press flat slightly and reduce the heat.
9
Add the creamy egg mixture and shake the pan to spread the egg evenly on the rice.
10
Fork the rice several times with a fork to allow the egg liquid to flow into the rice.
11
When the egg liquid has set slightly, spread into Salami. Cover and simmer for 2-3 minutes.
12
Wait until the egg liquid is completely solidified.Rice and egg pancakes Make Tips
1. Rice can also be substituted with potatoes, penne, or spaghetti. Salami can also be replaced with smoked salmon, ham, or fried bacon, or any other meat you prefer.
2. It is best to use a non-stick pan for making this pancake, as it is easier to handle. Turn down the heat before adding the egg mixture, otherwise it will burn easily.
3. Use a fork or spatula to poke the rice a few times to allow the egg mixture to seep into the rice, making it more flavorful.