Japanese egg rice rolls

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Preparation info

  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      40 min

Appears in

Pimp My Rice: Over 100 inspirational rice recipes from around the world

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/ fl oz/scant ½ cup vegetable or soy oil
  • 1

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