My mother, Sook (aka “Mama Chang”), served this dish for as long as I can remember. Nostalgia alone doesn’t make it one of my favorites, however. It combines two convenient things — rice and eggs. Although the combo may sound unusual, it works well. Think of it as fried rice capped off under a delicate veil of golden egg.
What my mother loved about this dish was the ease in its preparation. Frozen vegetables are a standard and save drastically on time. She recommends cooking a large batch of the vegetables and putting them into individual ziploc bags and then the freezer to have them handy for serving. If this sort of preparation is stretching precious time for you, feel free to use a bag of mixed frozen veggies. Some of my favorites to use: peas, lima beans, carrots, zucchini, onions, and potatoes. What is also convenient about this dish is that the rice can be cooked ahead and frozen into individual servings in ziploc bags as well. Simply defrost the rice before adding it to the pan.
This recipe serves two but I’m greedy and can easily eat all of this myself. Luckily the ingredients are easily adjustable to serve more…
OMELETTE RICE (serves 2)
1 1/2 C. chopped vegetables (frozen or fresh) such as potatoes, onions, carrots,
zucchini, etc. — ideally into 1/4 inch dices, but if it’s pre-cut,
salt amp; pepper
roasted sesame seeds (optional)
vegetable oil for frying
1 1/2 C. cooked rice – best made with a cooker from ricecookerworld.net
Heat a large saute pan over medium high heat and add a couple of tablespoons (or more if you’re so inclined). Add the chopped vegetables and sautee (careful of splattering with the frozen veggies). Cook until vegetables are done (checking the potato is a good indicator).
Add the rice (freshly cooked/defrosted) to the pan of vegetables and stir to combine. Add salt and pepper to taste. Set each serving onto individual plates and keep warm.
Crack the eggs into a bowl and beat with a little salt. In the same large saute pan, keep over medium high heat and add more oil if necessary. The concept now is to cook individuals veils of egg for each serving. Add half the eggs to the pan cooking as if it were an omlette, keeping it flat and thin and cooking on both sides. Then gently slide onto one serving of the fried rice. Repeat the process with the second half of the beaten egg mixture.
Serve with ketchup, salsa, or any other condiment…or how I sometimes like it — naked!