Tomato Sauce and Flower Omelet Rice
by Qiao Xiaoyue
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Edamame, corn, carrots, prawns, peel off the shrimp thread, ham, and onion diced.
2. Prepare the shallots.
3. Holy rice is ready.
4. Shrimp fry for a while, out of the pan
5. Heat the pan, cool oil, saute the shallots until fragrant, add onions and diced ham and stir fry.
6. Stir-fry slightly, add edamame, corn, seafood mushrooms and diced carrots and stir-fry for a minute.
7. Stir-fry the rice until fragrant, add green onions, and stir slightly with salt.
8. Put the shrimp, stir-fry the mushroom essence and serve.
9. Stir the egg liquid evenly and let it dry.
10. Heat the pan, turn off the heat, pour in the egg mixture, spread evenly, turn on a low heat, turn it over, and fry the other side.
11. Place it on the chopping board, cut off the extra corners, and cut into a rectangle.
12. Cut into even long strips.
13. Excess side material is cut into small round pieces with an abrasive tool.
14. Hold a bowl of rice, upside down on the plate.
15. Lay the egg strips crosswise, put edamame in the gaps, and spread the small round pieces around.
16. Decorated with tomato sauce, the delicious flower omelet rice is out.
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