1.
All the ingredients are cucumbers, carrots, eggs, sausages, and rice ready. Vegetables can be added as you like, such as corn or peas.
2. Wash the carrots and cucumbers, then dice, and dice the sausage.
3. First break an egg and fry it in advance. This one is put in the rice.
4. Put oil in a wok, add cucumber, carrots, and diced sausages in the oil, stir fry, add a little light soy sauce and salt to taste.
5. Pour the rice in.
6. Stir fry to spread the rice grains, then pour in the scrambled eggs.
7. Stir-fry with a spatula evenly, taste, and serve. If you don’t make omelet rice, this is an egg-fried rice, and you can eat it directly.
8. Beat the remaining 2 eggs into a bowl, add 2 scoops of starch and a small amount of water, and beat them evenly to form egg liquid.
9.
Pour a little bit of oil into the non-stick pan, don't put too much, then scoop in a spoonful of egg liquid, shake the pan, let the egg liquid cover the bottom of the pan, spread it into an egg cake, be sure to low heat.
10. The omelet stall is ready, turn off the heat, put the previously fried rice on top, and put it aside.
11.
Fold the other side of the omelet, take it out and put it on a plate, squeeze the tomato sauce on the top, and make some fruits or vegetables for decoration.
12. Omelet rice is ready
Tips:1. Try to be thinner when spreading the egg cake, if it is too thick, it will break easily when folded.
2. When the egg cake is 8 minutes cooked, the heat can be turned off, and the remaining temperature can make it fully mature, so that the edges can be well glued.
