Polka Dot Omelet Rice
1.
Prepare the ingredients, ham sausage, carrots and diced.
2.
Beat the eggs into the egg bowl, set aside an egg white in another small bowl.
3.
Add a little salt to the eggs, beat them to a uniform egg liquid, and strain them twice.
4.
The filtered egg liquid is more delicate, and there are no big bubbles when frying.
5.
Brush the frying machine with a layer of corn oil, pour in the egg mixture, and fry into egg skins on medium and low heat.
6.
Use a small plate to cut out two pieces of fried egg skin. (This quiche is too big, so I cut it into two pieces)
7.
Take a small piping mouth and print small dots on the egg skin.
8.
Then use a small spoon to pour the egg whites into the polka dots, fry on low heat until the egg whites are set, then turn off the heat.
9.
Set aside the fried polka dot egg crust for later use.
10.
Add a little corn oil to the frying and roasting machine, and fry the diced ham until fragrant.
11.
Add the remaining corn kernels, peas, and diced carrots, and stir-fry until soft.
12.
Pour the rice into the stir-fry.
13.
Add 1 teaspoon of salt and light soy sauce, and stir well.
14.
The rice is fried and served in a bowl.
15.
Put the egg skins in the grilling machine again, turn on a low heat and heat up, and put the fried rice on half of the egg skins.
16.
Fold the egg wrapper in half, and the omelet is ready.
Tips:
Use medium and small fire for omelette crust, the color will be too dark if the fire is big.
When adding egg whites, don't start the fire first, put all the egg whites out and then turn on a low fire.
I use freshly cooked rice, so I don’t need to fry it for a long time.
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