Easy and never fail! Fluffy Japanese rice omelet
Fusion of omelet and rice!
ECO point
When cutting vegetables, you can cut the calyx thinly, cut the hard parts into shaving-cut, and use the skin to increase the amount to eat and reduce garbage. Depending on the vegetables, the nutrition can be multiplied by drying the skin!
Using seasonal vegetables also reduces the energy used by producers. For example, in the case of tomatoes, the amount of energy required to grow in summer and winter is 10 times different.
It’s a very small thing, but it will be a big achievement if each person has a heart.
Ingredients
- Cooked rice for 1 person
- Ketchup 1 tbsp
- Onion 1/4
- Celery 1/3
- Crimini Mushroom as needed
- Worcestershire sauce 1/2 tsp
- 2 eggs
How to make
- Make ketchup rice.
- When you put the eggs in a pan heated on medium heat, put olive oil or butter and put the beaten eggs.
- When it gradually hardens, mix with a spatula from the edge to the center slowly. Where there are some holes, pour the uncured egg into the hole while turning the pan.
- When the hardness is as you like, put the egg on the ketchup rice.
Point
- Please cook the eggs to your liking.
- If you like thin eggs, you can use just one egg.
- Many Japanese draw pictures such as smiley face or heart on eggs with ketchup. If you are fighting with someone, you can write “sorry” ;).
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