Grammy’s Crab Stick Rolled Rice Omelet: A Simple & Delicious Way to Use Leftover Rice
Grammy’s Crab Stick Rolled Rice Omelet: A Simple & Delicious Way to Use Leftover Rice
Crab Stick Rolled Rice Omelet: Made Even Richer with Plenty of Crab Sticks
A rolled rice omelet made with leftover rice, enhanced with thick crab sticks inside for added flavor.
Ingredients- 1 bowl of rice (about 200g), preferably warmed
- 2 large eggs
- 1 Tbsp cooking wine (like Mirin)
- 2 pinches of salt (approx. 1g)
- 1 stick of imitation crab meat (surimi)
- 2 Tbsp cooking oil (approx. 30ml)
- Sriracha sauce, to taste
Cooking Instructions
Step 1
In a clean bowl, crack the 2 large eggs. Add 1 tablespoon of cooking wine (this helps to eliminate any eggy smell and adds a subtle sweetness) and 2 pinches of salt. Whisk gently with a fork or a whisk until the eggs are well combined and smooth, with no streaks of white or yolk visible.
Step 2
Add 1 bowl of warmed rice to the egg mixture. Gently mix using a spoon or spatula, being careful not to mash the rice grains. Ensure each grain of rice is evenly coated with the egg mixture. It’s important to use warmed rice; cold rice can become clumpy or mushy.
Step 3
Now, let’s start making the rolled omelet. Heat 2 tablespoons of cooking oil in a non-stick frying pan over medium heat. Spread the rice and egg mixture thinly across the pan. Then, take 1 stick of imitation crab meat, shred it finely or chop it into small pieces, and sprinkle it evenly over the rice.
Step 4
With the rice and crab sticks in place, carefully begin to roll the omelet, just as you would a traditional Japanese tamagoyaki. Tilt the pan slightly as you roll, spreading the rice thinly to create layers. This technique helps to create a compact and even roll.
Step 5
Once the omelet has started to take shape, gently push it to one side of the pan. Spread a thin layer of the remaining rice mixture into the empty space, and then continue rolling the omelet over this new layer. Repeat this process until all the rice mixture is used, creating a thick, layered omelet. Cook until all sides are golden brown and beautifully seared.
Step 6
Carefully remove the cooked rolled omelet from the pan and let it cool slightly on a cutting board or a wire rack. Trying to slice it while it’s piping hot can cause it to fall apart. Once it’s slightly cooled, slice it into bite-sized pieces, about 1.5 to 2 cm thick. Aim for uniform slices for a neat presentation.
Step 7
Arrange the sliced rolled omelet pieces attractively on a serving plate. For an extra kick, drizzle a little Sriracha sauce over the top. This adds a touch of spicy sweetness that complements the flavors and cuts through any richness. Enjoy your delicious creation!
