Rice Egg Crust Pizza
by Misty soul
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Diced ham, diced carrots, and blanched frozen corn kernels and peas separately
2. Prepare mozzarella cheese, leftover rice, eggs, pizza sauce
3. Beat the eggs, add rice
4. Stir evenly, let the rice grains fully disperse
5. Add 1 scoop of glutinous rice flour to increase the viscosity, you can leave it alone
6. Put butter in the pan and melt on low heat
7. Pour in the egg liquid rice and spread it evenly. Fry on low heat until the egg liquid at the bottom has solidified and formed. At this time, shake the pan, and the rice omelet can slide easily in the pan.
8. Turn it carefully, try not to turn it with a spatula, otherwise it may not form a complete omelet. It’s best to pick up the pan, use your wrist to wrestle the pan, and turn over the whole omelet
9. Reduce the heat to the minimum and put on the pizza sauce
10. Shredded mozzarella cheese
11. Spread a layer of vegetable grains evenly
12. Sprinkle with shredded mozzarella cheese
13. Cover the pot and fry on medium-low heat until the cheese is melted. In order to prevent the bottom from sticking, you can pour a little water along the edge of the pot halfway
14. Transfer the fried pizza to the pizza dish
15. Cut into pieces
Tips:Don’t add too much rice, otherwise it’s easy to break when turning over during frying
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