Scallion Rice Omelette
by Food·Color
Favorite
2
Difficulty
Easy
Time
10m
Serving
1
It is said that there is no rice crust for cooking in iron kettles. However, it is always possible to dig deep or shallow browned rice grains at the bottom almost every time. After speculating for a long time, it was later inferred that this was probably due to frequent cooking of coarse grain rice. Occasionally, when white rice is cooked, the browning is almost no or too shallow to detect.
Rice burnt, in that distant age of coal and firewood, should be fragrant and crunchy. In today's era, it is no longer possible to see it. The burnt rice in the rice cooker is always soft and crispy.
On this day, I pulled out the rice, looked at the burnt color at the bottom, and suddenly had a new idea. Egg is an all-purpose match, it can be fried into rice cakes by mixing the charred rice with the eggs. The browned rice grains are a little harder. Add the fresh soup to make the rice grains eat through the broth, and it will not become harder and harder. Add a bit of chives to increase the fragrance. When I looked up, I saw coriander, and I picked up a pinch.
The effect is really good. At least, the golden color of eggs is always a temptation. . . .
Rice burnt, in that distant age of coal and firewood, should be fragrant and crunchy. In today's era, it is no longer possible to see it. The burnt rice in the rice cooker is always soft and crispy.
On this day, I pulled out the rice, looked at the burnt color at the bottom, and suddenly had a new idea. Egg is an all-purpose match, it can be fried into rice cakes by mixing the charred rice with the eggs. The browned rice grains are a little harder. Add the fresh soup to make the rice grains eat through the broth, and it will not become harder and harder. Add a bit of chives to increase the fragrance. When I looked up, I saw coriander, and I picked up a pinch.
The effect is really good. At least, the golden color of eggs is always a temptation. . . .
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