1. In a non-stick pan, brush with oil and heat. Mix the beaten egg mixture with a little salt and spread it in the pot. Shake the pot to make the egg mixture even.
2. Heat it on low heat until the bottom of the omelet is solidified and the top is not completely solidified.
3. Pile the fried prawns and chicken assorted fried rice on the omelet and form a long strip. If there is no fried rice, leftover rice is fine.
4. With the aid of a wooden spatula, turn one side of the omelet over to wrap the fried rice and press it tightly
5. Continue to roll the omelet, wrap the whole rice in long strips, the interface is at the bottom
6. Turn it over and see that the bottom has been solidified and glued. Continue to turn the egg roll to make all parts evenly heated
7. Take out the prepared egg rolls, place them on the grilled seaweed slices, use the sushi roll to assist, carefully roll them up
8. After rolling, let the interface face down for a while
9. Press the egg roll with the thumb of the left hand, press the index finger and middle finger slightly against the filling, and cut it into pieces with a sharp knife in the right hand
10. It's like this when you cut it, just put it on the plate
11. The rice is compacted when rolled, so that it won’t fall apart when sliced. Use even force when rolling, otherwise the omelette will break easily
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