Japanese egg rice rolls

Name: Japanese egg rice rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 1 tbsp chopped coriander/cilantro leaves; 1 small onion, chopped; salt and freshly ground black pepper; 4 tbsp whole or soy milk; 270 g/9½ oz/2 cups cooked long-grain white rice; ½ carrot, peeled and diced; 1 skinless, boneless chicken thigh, diced; 2 tbsp tomato ketchup, plus extra to serve; 115 ml/3¾ fl oz/scant ½ cup vegetable or soy oil; 6 eggs, lightly beaten; 2 mushrooms, finely diced – great if you can find shiitake but not necessary

Preparation info

Serves:
4

Difficulty
Medium
Ready in
40 min

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

For Japanese children, this is beans on toast. It’s a great use for leftover fried or plain rice, but if you do need to cook the rice first, you’ll need two-thirds of a cup of raw rice. The rolls barefacedly use tomato ketchup as a lube. They are ready in no time and eaten with the hands – an after-school no-brainer.

Ingredients

115 ml/3¾ fl oz/scant ½ cup vegetable or soy oil
1

Asia
Japan
Main course
Leftovers
Gluten-free

Method

Heat 4 tablespoons of the oil in a frying pan and add the onion. Once translucent, add the carrot and the chicken and cook until the meat is slightly browned.

Add the mushrooms and stir-fry over a medium-high heat until they soften. Season with salt and pepper and remove the mixture from the