As an egg-shaped alien, I only go to restaurants if there are eggs, recently many restaurants' popular dishes are Japanese ruffled egg rice, because the finished product will have folds, and when placed on rice, there is a sense of dancing miracle, egg dishes say simple or not simple, say difficult or not difficult, I have seen several recipes plus my own practice summary, really can 0 failure also can make perfect ruffled!

Japanese ruffled egg rice

Ingredients:

Chicken breast, leftover rice, eggs, mushrooms, carrots, potatoes, peas, onions

Seasoning:

Salt, soy sauce, cooking wine, curry blocks, tomato sauce, butter, starch, milk, black pepper powder

Steps:

1Cut chicken breast into small dicing, put into a bowl with salt and cooking wine, marinate for about 10 minutes

2Slice onions, mushrooms, carrots, potatoes into small dicing, prepare in advance

3Crack two eggs, add a little milk and starch, sprinkle a little black pepper powder, stir evenly

3Heat oil in a pan, put half of the chicken diced to fry until changed color, add mushroom diced to stir-fry until cooked, add a little salt and soy sauce, stir-fry evenly

4Put in leftover rice, continue to stir-fry evenly, let the rice grains all wrap in tomato sauce, take out and place in a dish

Pile up into a small mountain shape

5Heat oil in a pan, sauté onions, then put in potato dices, carrot dices, chicken dices, peas together to stir-fry until browned, then take out

6Pour the cooked ingredients into a small saucepan, add curry blocks, pour in water, you can also add coconut cream, simmer over medium heat until soft and flavorful

7While simmering, start making the soul ruffled egg, pour the egg liquid again and stir evenly

8Heat a pan and dry the moisture, pour in a butter block to melt

9Pour in the egg liquid, use chopsticks first to pinch from the two sides of the edge to the middle, when pinching, don't move it again

10Start turning the pan, constantly turning, the direction of the chopsticks and the rotating direction of the flat-bottomed pan are opposite, until most of the egg liquid is solidified, immediately take it out and place on rice

11Pour the cooked curry sauce along the edge of the dish, sprinkle with chopped parsley, to add a little beauty, then big success!

Tips:

You must use a non-stick flat-bottomed pan, choose the smallest type, 6 inches is fine.

Butter should be heated until it turns yellow and smokes, butter shouldn't be too small, more oil is relatively easier to rotate.

When turning, fix the chopsticks, don't pull them out, one hand holds the chopsticks, and the other hand holds the pan, until the egg is placed on rice, then take out the chopsticks.

The rice is fried and finished, a little pointed, so when placing the egg on it is easier to support well

A little starch is added to the egg liquid, to make the egg skin more solid, this operation is suitable for beginners

Beginners suggest operating at low heat all the time, this is easier to succeed

As for the ingredients, you can according to personal preferences, such as sausage, beef, bacon, vegetables, etc., there are no specific requirements

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