If you're not Asian or didn't grow up in an Asian household, the idea of eating rice with your eggs rather than toast may make you uncomfortable, maybe even a bit squeamish. But trust me; once you try it, you'll be hooked. Consider it a breakfast burrito without the burrito wrap.
The ingredients are simple: a teeny bit of olive oil, onion, garlic, 3 eggs, 1/2 cup of rice (cooked), salt, black pepper, and ketchup. For our version, we use brown rice, which is so much healthier than bread-even whole grain bread-because it's less processed. If you have rice that is left over from the night before that you don't want to waste, you can even use that, rather than going out of your way to prepare fresh.
Basically, the eggs are prepared the same way they are in an omelette; crack the eggs in a bowl, beat, then pour into a pan coated with oil. I usually like to add a teeny bit of salt and a few shakes of black pepper for some flavor. Bake until bottom side is firm, then flip and do the same for the top. Simultaneously, bake the rice over medium-high flame, adding oil, chopped garlic, and diced onion as desired. After the rice has browned slightly, turn off flame and wrap inside the eggs. Be very, very gentle, as the eggs tend to break apart easily. Add ketchup to taste (or to express your affection for the person for whom you prepared the dish) and serve.
If your omelette broke, or otherwise looks sloppy, not to worry; getting it to look perfect takes practice. The only rule is that you prepare with an open and happy heart; as long as you do this, your sweetheart will be sure to taste the love inside!
No comments:
Post a Comment