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《Ingredients》 Eggs, instant rice, seasoned salt, tomato ketchup, carrots, onions, green onions, peas 《How to make》 1. Remove the packaging lid of the instant rice and microwave for 2 minutes. 2. Put eggs (2) and a little seasoned salt in a bowl and beat well. 3. Coat the pan with cooking oil and wipe the oil lightly with a paper towel once it is heated. It is good when the cooking oil does not drip but is slightly coated in the pan. 4. Pour the egg mixture into the pan from 3 and fry it thinly, then remove and let cool. Use the remaining egg mixture when frying rice by breaking 1 more egg. 5. Chop the onion, carrot, and green onion into small pieces. 6. Coat the pan with cooking oil (2 tablespoons), pour in the egg mixture from 4, and stir with a wooden spatula until half cooked, then mix in the instant rice and add about 1/5 tablespoon of seasoned salt and stir-fry. At this time, spread the rice on the pan and stir-fry until it's slightly charred. Once the moisture in the rice has evaporated and it's fluffy, add the prepared vegetables and peas and stir-fry. 7. When the vegetables are cooked, add 3 tablespoons of tomato ketchup and mix. 8. Put the fried egg from 4 in a rice bowl, add the fried rice from 7, fold the edges of the egg inward, cover with a plate and turn it over. Cut the top in a cross shape to open it, sprinkle some ketchup, and cover with the egg again. Your Chinese omelet rice is complete! TIP: I'll also introduce a super easy egg soup that goes well with omelet rice. Add 1/5 tablespoon of seasoning salt to 300ml of water, bring to a boil, add 1 beaten egg, boil briefly, and top with finely chopped green onions. Done!