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Tomato Rice Egg Rolls
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Serves : 4
Preparation time : 10 minutes
Cooking time : 20 minutes
Ingredients :
1 cup uncooked Japanese rice, washed
1 small onion, finely chopped
2-3 tablespoons tomato paste
1 small vegetable or chicken stock cube
1 tablespoon soy sauce 1/4 teaspoon Japanese sansho pepper or freshly ground black pepper
60ml mirin
bottled tomato sauce, for serving (optional)
Place rice and onions in rice cooker or large saucepan with 250 ml water.
In a small bowl combine tomato paste, stock cube, soy sauce, sansho pepper or black pepper and mirin. Add to the rice and stir until combined. Cook as per instuctions in rice cooker operating manual, or cover saucepan with a tight fitting lid and allow to boil. Reduce heat to low and simmer the rice covered for 20-25 minutes or until cooked. The rice is cooked when small steam holes are visible on its surface. Keep warm.
Meanwhile, whisk eggs with milk in a large measuring cup and season with salt and pepper. Heat a medium frying pan over medium heat, add a quarter of the butter and when melted pour in a quarter of the egg mixture ( use measuring cup as a guide ) and swirl to coat the base of the saucepan, to make a 20-23 cm omelet. Cook for 2-3 minutes or until lightly browned underneath and almost dry on top. Slide out of pan onto a clean cutting board and keep warm. Repeat with remaining egg mixture to make 3 more omelets.
To serve, divide the rice into 4 equal portions and place in the center of each omelet. Turn the top of the omelet down to the center and the bottom of the omelet up to the center to enclose the rice filling. Carefully turn over so seam is underneath and top with tomato sauce, if using.
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