John Myers
Ingredients for 2 servings:
- some curry powder
- 2 garlic cloves
- 1 onion(s)
- 4 eggs
- 2 cups of rice (broken rice)
- 2 cups of water
- some salt and pepper
- some soy sauce, light
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour
vegetarian
It’s important to cook the rice the day before. Put two cups of rice and two cups of water in the rice cooker and cook until tender. Then let it cool until the next day. For the omelet, heat a large pan with rapeseed oil. Scramble two eggs and then add them to the hot pan, making the omelet wafer-thin. Turn them over and cook on both sides, then place them on a cutting board. Let it cool completely. Roll it up like a pancake and cut it lengthwise into thin strips. If you unroll the omelet again, you’ll have long, thin strips of egg. Chop the onion and garlic. Fry the garlic and onion in the same hot pan. Then add the cooled rice to the pan. Use the largest pan you have. Season with salt, pepper, and a very small amount of soy sauce. Also add curry for the yellow color. Stir frequently and season carefully. Next, push the rice to the side of the pan. Add a little rapeseed oil to the open pan and add the remaining two scrambled eggs. Allow the eggs to set and then stir in. To serve, add the omelet strips, sliced lengthwise, as a topping.
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