Hearty and Delicious Rice Rolled Omelet
Leftover Rice Recipe: Egg Dish: Leftover Rice and Vegetable Rolled Omelet
Do you find plain leftover rice a bit uninspiring? Wondering how to make the most of it? This recipe for ‘Rice Rolled Omelet’ uses leftover rice to create a satisfying and flavorful dish! The delightful texture of the rice grains combined with soft egg and crisp vegetables is truly exceptional. It’s incredibly easy to make, making it a popular choice for children’s side dishes or snacks! Let me introduce it to you now.
Ingredients for Rice Rolled Omelet- 1 serving of leftover cooked rice (approx. 200g)
- 4 eggs
- 1 red chili pepper
- 1 Korean green chili pepper (optional, for a spicier taste)
- 1/5 of a carrot (small)
- 1 teaspoon salt
Cooking Instructions
Step 1
First, prepare the vegetables. Wash the 1/5 carrot, 1 red chili pepper, and if you desire a spicier flavor, the 1 Korean green chili pepper. Remove the seeds and finely mince them. This will make them blend beautifully into the omelet.
Step 2
We will be using 4 eggs. Start by cracking 2 eggs into a bowl. Use a fork or whisk to gently beat them until the yolks and whites are well combined.
Step 3
Add the finely minced carrot, red chili pepper, and Korean green chili pepper to the beaten eggs. The colorful mix will look appealing and add a pleasant texture.
Step 4
Now, add 1 teaspoon of salt to the mixture and stir well to ensure all ingredients are evenly distributed. This step is crucial for seasoning the egg mixture.
Step 5
Next, add 1 serving of leftover cooked rice to the egg mixture. Gently mix the rice and eggs with a spatula, being careful to avoid clumping the rice grains. It’s important to coat each grain of rice with the egg mixture softly.
Step 6
In a separate bowl, crack the remaining 2 eggs and beat them similarly until the yolks and whites are well combined. This extra egg mixture will make the final rolled omelet even richer.
Step 7
Heat a non-stick pan over medium-low heat and add 1-2 tablespoons of cooking oil. Lightly wipe the pan with a paper towel to create a thin, even layer of oil. Pour the rice and egg mixture into the pan and spread it thinly to form the base of the omelet. Spreading it thinly will help it cook evenly.
Step 8
Once the bottom of the egg and rice layer begins to set, carefully start rolling it up using a spatula. Roll it slowly and tightly, similar to making a sushi roll.
Step 9
Gently push the rolled portion to one side of the pan. Pour the remaining rice and egg mixture thinly onto the empty part of the pan, overlapping it slightly with the existing roll. Then, continue to roll it up, incorporating the new layer.
Step 10
Now, roll the assembled rice omelet around in the pan, ensuring all sides are golden brown and cooked evenly. The exterior should become slightly crisp while the inside remains moist.
Step 11
Once the rice omelet is mostly cooked and has taken shape, carefully pour the reserved 2 beaten eggs around the edges of the omelet in the pan. Let the eggs flow and coat the omelet as it cooks.
Step 12
When the poured egg starts to set, gently roll the omelet again, incorporating the newly added egg layer. This will create a thicker, softer exterior for your omelet.
Step 13
Finally, continue to cook the rice omelet, gently turning it to ensure all sides are evenly golden brown. Cook until the exterior is slightly crispy for the best flavor and texture.
Step 14
After cooking, let the rice rolled omelet cool slightly before slicing. Cutting it while it’s too hot might cause it to fall apart. Once it has cooled a bit, slice it into your desired pieces to maintain its shape beautifully.
Step 15
Your delicious rice rolled omelet, enhanced with the mild spiciness of Korean green chili and the crispness of vegetables, is ready! Enjoy the delightful popping texture of the rice grains.
