Assorted Rice Crepes
Overview
I have loved eating fried rice made by my mother since I was a child, even if it is seasoned with the simplest lard, salt and chopped green onion. I can eat a big bowl of it. The lard is boiled by the domestic pig mother, the rice is grown by herself, and the green onions are also grown in her own vegetable garden. Paired with a bowl of white rice porridge, it is so satisfying. My children have some dietary adjustments, and I really rack my brains to get them to eat more vegetables. I made this assorted rice crepe today. My son loved it just by seeing the bright colors. I hope my son can remember the deliciousness of his mother’s food when he grows up!
Tags
Ingredients
Steps
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Put the cooked purple sweet potato into a food processor, add an appropriate amount of water, and beat into a puree.
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Add ten grams of egg white and mix well.
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Add thirty grams of flour and mix well.
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In the same way, make carrot batter and spinach batter. Also prepare the ingredients for fried rice: eggs, ham, peas, onions, carrots and rice.
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Heat the pan with cold oil and fry the eggs first, then fry the eggs in the pan and mash them.
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After scooping out the eggs, put a little peanut oil in the pan, add the carrots and stir-fry. When the carrots are soft, add the peas and stir-fry.
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Add in diced onions and stir-fry until fragrant.
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Add rice, eggs and diced ham. Cover the pot and simmer over low heat for one minute. This makes it easier for the rice to break up.
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Take out the fried rice and set aside.
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First place a round mold in the pan, and scoop a ladle of batter into the mold.
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After the batter solidifies and puffs up slightly, it is considered cooked. The other two colors of batter are also fried in the same way.
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Spread the rice on the pancake, fold it in half and tie it with green onion leaves.
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The color is beautiful.
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The taste is also very good.
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You can also give it a try if you like.
