Japanese omelet rice
By VicentaLakin
Recipe Recommendations
- rice appropriate amount
- corn appropriate amount
- green and red pepper appropriate amount
- eggs appropriate amount
- green onions appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Japanese omelet rice
1
Prepare rice (leftovers from the day before I used it), wash the corn kernels, and remove the seeds, take a small section of green onions, wash it, and knock two eggs.
2
Dice the green and red peppers, mind the green onions, and beat the eggs.
3
Add appropriate amount of oil into the pan, heat the chopped green onion on high heat until the oil temperature is 80% hot, and stir fry until fragrant.
4
Pour in the prepared corn kernels, diced green and red peppers, and stir fry slightly.
5
Add the rice.
6
Stir up the rice and vegetables evenly and disperse. When frying the remaining rice with a spoon, it will easily disperse. The agglomerated fried rice will not taste very good. Control the heat well to prevent it from burning the pan. Add appropriate amount of salt and chicken essence before taking out the pan. Season and serve.
7
Brush the pan with a layer of oil over medium to medium heat.
8
Pour in the egg liquid low and shake the pan until the egg liquid evenly covers the bottom of the pan.
9
When the egg liquid has partially condensed, put a small amount of the rice that has just been fried on the half of the omelet, leaving a gap on the edge, and not too much, otherwise the filling will easily be exposed ~
10
Carefully turn the other side over and gently press the edge with a shovel until it adheres.
11
Put it on the plate ~ It will be delicious with some ketchup or something ~ How about it, isn't it simple enough? Try it and find that the taste is definitely not worse than what you eat in the restaurant!
12
The fried rice tasted great!