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In order for the taste of rice omelette that won't get soggy! using a special technique, you need to do start from the type of ingredients, then selection of ingredients that are good to how to make and serve it. No need Confused if want prepare rice omelette that won't get soggy! using a special technique delicious as long as you know the trick and how to make this dish able become treat very special.

Ingredients and seasonings required exist for prepare

1. Prepare 1/8 Onion
2. Prepare 1 dash Carrot
3. Use 1/2 Green pepper
4. Prepare 1 Wiener sausage
5. Use 1 Egg
6. Prepare 1 rice bowl full Plain cooked rice
7. Prepare 1 Ketchup
8. Prepare 1 dash Salt and pepper
9. Prepare 2 tsp Vegetable oil

Slice into squares, transfer to a serving plate, and garnish with fresh herbs. What to Serve with a Western Omelette This versatile dish works well for breakfast, brunch, lunch, or dinner. The rice is always added last, and left to crisp a little. Do not stir too much now.

Steps to make Rice Omelette That Won't Get Soggy! Using a Special Technique:

1. Finely chop the onion, carrot, bell pepper and sausage.
2. Put vegetable oil in a heated frying pan, and stir fry the chopped ingredients.
3. When they are cooked through, add the ketchup! Add just enough to coat the chopped ingredients. Add the rice, season with salt and pepper, mix and stir fry.
4. Heat 2 teaspoons of vegetable oil in another frying pan, and pour in the beaten egg. Put the stir fried ketchup rice in the middle, and wrap the omelette around.
5. Even if you didn't wrap it neatly, if you cover with plastic film while it's still hot and neaten the shape with your hands, the rice omelette will turn out nice!
6. Draw anything you like on top with ketchup, and it's done!
7. Done and ready to serve!

Always use day-old rice Always use old rice. a day old since it will dry out just right. It needs to be cold or room temperature, don't heat it in the microwave. Either way, these methods allow the omelet to retain some of its original texture. When you're sweating onions, add a small pinch of salt. Season your meat before you cook it, and add another tiny pinch after you deglaze.

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