Leftovers are a headache for every housewife, in the end should not be poured, not poured and what to do, here to teach everyone a new way to deal with, make omelette rice, delicious and not wasteful.
1. Shiitake omelette rice
Ingredients: 3 shiitake mushrooms, 100 g ham, 1 small bowl of rice, 2 eggs, 1/2 carrot, 1 green onion, 1 tsp salt, 1/4 tsp chicken essence (1 g) a pinch of tomato sauce
(1) Soak the shiitake mushrooms in 40 degrees warm water, wash them repeatedly and cut into small cubes. Peel and wash the carrots and cut into small cubes. Cut the ham into small cubes, wash the shallots and chop them. Prepare a small bowl of leftover rice.
(2) Pour a little oil into the wok, add the green onion and stir-fry, pour in the diced shiitake mushrooms, diced carrots, diced ham, stir-fry for 2 minutes, add salt, pour in the rice and stir-fry evenly, then add the chicken essence and set aside.
(3) Beat the eggs, pour a little oil into the pan and add 60% heat, adjust to a medium-low heat, pour the egg liquid into the pot and turn it round (leaving a little egg liquid). After one side solidifies, spread the fried rice on the side of the egg skin, fold the egg skin without rice, drizzle the remaining egg liquid on the edge seal, press the edge seam with chopsticks, and continue to heat for 1 minute.
(4) Put on a plate after serving.
2. Curry egg wrapped rice
Ingredients: Special vegetable rice, egg skin, chicken fillet, special curry paste, carrot pieces, mushrooms, green beans.
(1) Season the chicken fillet with salt and pepper and marinate until it tastes good.
(2) In a hot oil pan, fry the chicken fillets from Recipe 1 over high heat.
(3) Then cook the chicken fillet, carrot pieces, mushrooms and special curry sauce on a low heat for about half an hour to make curry sauce.
(4) Pack the special vegetable rice in a container, then buckle upside down on the plate to form an oval shape, add the egg skin on it, drizzle with the coffee sauce of Recipe 3, and finally garnish with green beans.
3. Curry beef omelette rice
Ingredients: 2 eggs, salt, pepper, fresh milk stock 15 ml, carrot 0.5, potato 0.5, apple, tomato, cream, ginger, minced garlic, beef filling, shredded onion, vegetable puree, curry paste
(1) Egg skin method (for one person): two eggs with salt and pepper to taste.15ML fresh milk or stock (so that the egg skin is very tender) beat well, do not beat until frothy.
(2) Heat the pan and apply a layer of oil to wipe off the excess oil. Pour the egg mixture into a pie shape.
(3) When the egg liquid is not flowing, put the cooked one-person meal in 1/3 place and wrap the other side. Keep pushing forward. Pour into a dish and use kitchen paper to shape it.