Elegant Rolled Omelet Rice
How to Make Delicious Rolled Omelet Rice
This is a unique ‘Gyeranmari-bap’ where fluffy omelets replace the seaweed used in kimbap. It’s a nutritious and delightful meal that both children and adults will adore.
Main Ingredients- 3 fresh eggs
- 3 sheets of pickled radish (for kimbap)
- 3 imitation crab sticks
- 1/4 carrot
- 1.5 bowls of warm cooked rice
Seasoning- Pinch of salt
- Pinch of salt
Cooking Instructions
Step 1
Cut the imitation crab sticks and pickled radish into three equal strips lengthwise, similar to the length of kimbap seaweed. Finely julienne the carrot to match the width of the pickled radish.
Step 2
In a heated pan, add the imitation crab sticks and lightly stir-fry them to enhance their flavor. Be careful not to overcook them.
Step 3
In the same pan, add a little oil and sauté the julienned carrots until they are slightly tender but still have a slight bite. Place the sautéed carrots on a paper towel to drain excess oil for a cleaner taste.
Step 4
Prepare the warm cooked rice. Take the rice in your hands and firmly shape it into a long, cylindrical log. Making it elongated like a kimbap roll will make it easier to roll later.
Step 5
Adjust the length of the shaped rice log to be similar to the length of the pickled radish strips. The thickness of the rice should be moderate, enough to be fully enveloped by the egg.
Step 6
Now it’s time to wrap the rice in egg. Heat a generous amount of oil in the pan over low heat. Whisk the 3 eggs with a pinch of salt. Ladle about one tablespoon of the egg mixture into the pan, forming a long, thin rectangle. As the egg begins to set, carefully place the long rice log on top. Arrange the pickled radish, sautéed carrot, and sautéed imitation crab sticks neatly over the rice. Then, gently start rolling the omelet around the filling. Use a spatula or chopsticks to carefully roll it, guiding the filling as you go, being mindful of the heat. Ensure the egg doesn’t burn by controlling the heat. This will result in a delicious Rolled Omelet Rice!
