Simple Omelet-Style Egg Rice Recipe
Fluffy Omelet Encasing Hearty Rice: A Delicious Egg Rice Recipe Loved by All Ages
Discover how to create a delightful meal using leftover vegetables from your fridge with this Omelet-Style Egg Rice. The soft exterior of the omelet, combined with moist rice and a colorful mix of vegetables, offers both fantastic taste and nutrition. Its simple preparation makes it perfect for busy mornings or as a satisfying snack for kids.
Main Ingredients- 4 large eggs
- 1/2 bowl of cold cooked rice (approx. 100g)
- 1/4 pack enoki mushrooms
- 1/10 carrot
- 1/10 zucchini
- 1/2 mini bell pepper (use various colors for visual appeal)
- 3 green onions
- 1 handful baby greens
Seasoning & Garnish- 1/2 Tbsp cooking sake (to eliminate egg odor)
- 1/4 tsp toasted salt (or regular salt)
- Sesame oil (or cooking oil) as needed
- Balsamic dressing (for baby greens)
- Ketchup (optional)
- 1/2 Tbsp cooking sake (to eliminate egg odor)
- 1/4 tsp toasted salt (or regular salt)
- Sesame oil (or cooking oil) as needed
- Balsamic dressing (for baby greens)
- Ketchup (optional)
Cooking Instructions
Step 1
Begin by preparing 4 large eggs. It’s a good idea to check their freshness to ensure they are not spoiled.
Step 2
Get 1/2 bowl of cold cooked rice ready. If the rice is very hard, it might not mix well with the egg mixture, so it’s best to warm it slightly or break up the grains. Conversely, using very hot rice will cook the eggs prematurely. Rice that is neither too hot nor too cold, just lukewarm, is ideal.
Step 3
Finely chop all the vegetables that will be used as filling for the omelet (enoki mushrooms, carrot, zucchini, mini bell pepper, green onions). Wash them thoroughly and pat them dry before chopping. Finely dicing the vegetables ensures a softer and more enjoyable egg rice.
Step 4
In a large bowl, crack the 4 eggs. Add the prepared cold rice and use a spatula or spoon to break up the rice grains until well combined. Then, add the 1/4 tsp of toasted salt (or regular salt if unavailable) and the 1/2 Tbsp of cooking sake to mask any eggy odor. Mix everything together thoroughly.
Step 5
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Pour about half of the egg mixture into the pan. Once the edges start to set, gently shape it with a spatula and carefully flip it over. The key here is to keep the heat low to prevent burning and ensure it cooks evenly inside. Covering the pan with aluminum foil or a lid will help the top cook more thoroughly and evenly.
Step 6
Once the egg rice is nicely cooked, you can drizzle ketchup on top as desired, which kids often enjoy. For a refreshing garnish, lightly dress the baby greens with store-bought balsamic dressing. Your delicious Omelet-Style Egg Rice is now complete!
