John Myers
Ingredients for 2 servings:
- 250 g rice
- 150 g vegetables, leftovers
- 150 g cooked ham or leftovers from a cooked chicken or roast
- 5 eggs
- some salt
- some pepper
- n. B. Sherry
- e.g. soy sauce
- some onions
- a few garlic cloves
- Water for the rice
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Beat the eggs vigorously and season. If you like, you can also stir in a little milk. Season well with salt and pepper. Fry the eggs into an omelet, roll them up like a crêpe, and set them aside. Cook the rice according to the instructions. Sauté the garlic and onions. Then add the cooked ham or whatever meat and vegetables you have on hand and season to taste. If you like, you can also add rice wine or sherry to taste. If you have leftover Chinese cabbage, you can stir it in shortly before the end of the cooking time. Cut the egg omelet into strips just before serving and stir it over or under the dish. If you have any herbs left at home, or if you have a spring onion that needs to be used up, you can also sauté it that way. Fried onions sprinkled on top are also delicious.
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