Five-Grain Egg Wrapped Rice
Golden egg wraps around nutritious five-grain fried rice, each grain distinct and flavorful. A colorful and savory home-style dish.
Ingredients
11 items- Cooked five-grain rice 200g
- Eggs 3
- Carrot 50g
- Green peas 30g
- Sweet corn kernels 30g
- Ham sausage 1 link
- Chopped scallions to taste
- Light soy sauce 1 tbsp
- Salt 1/2 tsp
- White pepper 1/4 tsp
- Cooking oil as needed
Nutrition
Steps （6 steps）
Prepare 200g cooked five-grain rice. Dice carrot and ham sausage; wash peas and corn. Beat eggs with a pinch of salt and 1 tsp of cooking wine for 30 seconds until frothy.
Heat oil in a pan over medium heat; sauté scallions until fragrant. Add carrot, peas, and corn, stir-fry for 2 minutes until tender. Add ham and cook for 1 minute.
Turn to high heat; add the rice. Drizzle with 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp white pepper. Stir-fry for 3 minutes until rice grains are separated and aromatic. Set aside.
Wipe the pan clean. Over low heat, brush with a little oil and pour 1/4 of the egg mixture. Swirl the pan to form a thin round crepe (about 20cm). Cook until the bottom is set but the surface is still moist, about 1 minute.
Place 1/4 of the fried rice (about 100g) in the center of the crepe. Use a spatula to fold the egg over the rice, pressing the edges to seal. Cook over low heat for 30 seconds until sealed.
Flip the omelette and cook for another 20 seconds until golden. Transfer to a plate. Repeat steps 4-6 for the remaining servings. Serve with ketchup or extra scallions if desired.
Tips
Make the egg crepe thin and even; cook on low heat for a tender texture. Fried rice must be cooked on high heat until each grain is separate. Wrap the rice while the egg is still slightly runny for better adhesion.
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