[Reissue of Lonely Gourmet] Eel Omelette Rice

Overview

Do you still remember the eel omelette rice at Lonely Gourmet’s house? When you poke open the golden omelette, you will find delicious and juicy eel inside~sweet and thick~ Even under the egg skin, the eel is still eel, integrated with the egg skin, without losing its own taste. The chef can't help but want to recreate the eel omurice! Let’s also warm up for the sixth season of Lonely Gourmet, which will be aired in April! :-D

Tags

• staple food
• home cooking
• breakfast
• rice
• fried rice
• celery
• chicken powder
• corn kernels
• egg
• kabayaki eel
• salt

Ingredients

Steps

1. 1 Cut kabayaki eel into small pieces and set aside.

   

2. 2 Cut the rice and celery into the same size as corn.

   

3. 3 Fry the corn kernels and celery until cooked and set aside.

   

4. 4 Pour in leftover rice and stir-fry.

   

5. 5 After stir-frying, add corn and celery.

   

6. 6 Pour in the eel pieces, add a little chicken powder and salt to taste and stir well.

   

7. 7 Beat the eggs.

   

8. 8 Apply a little oil to the pot, not too much oil, pour in the egg liquid and shake well.

   

9. 9 When the egg liquid is not completely solidified, add fried rice. You can put the rice on one side or in the middle according to your preference.

   

10. 10 Scoop the egg skin to the middle, wrap the rice, invert it on the plate, squeeze on the tomato sauce, and sprinkle with pork floss and seaweed to decorate.

    

11. 11 Have you learned it? The next step is to reward yourself~!