Off the Map

Did not have too much time to cook lunch, I decided to make fry rice. But just fry rice again seemed a little bit..dull. So I decided to challenge myself to make this tornado egg to put on top of rice! I made three times ( with 4 eggs in total) today, improved little by little, still not perfect! Fry rice is inspired from poke bowl, added in mentaiko besides pea, corn, celery and sausage. Vinegar and sesame oil as final touch up.

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TAKEAWAYS:

• tornado egg:
  • pan needs to be at LOW temperature (4 out of 10 for my electric stove top)
  • do NOT whisk egg or introduce big air bubbles
  • too much oil will make egg cooking time longer
  • practice on small pan so you would not waste eggs
  • do not poke holes in tornado
• fry rice:
  • cool down cooked rice and decrease stickiness and prevent rice from easily broken when stir frying
  • if add fishy ingredients such as mentaiko, add vinegar to decrease fishy taste and bring out other flavors
  • sesame oil always, always increase fragrance and taste.

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RECIPE

Fry Rice: inspired by mentaiko rice takeout yesterday night 🙂 This is a combination of Chinese and Japanese fry rice style I think!

Ingredients:

• corn
• pea
• celery cut in cubes (crunchy texture)
• sausages cut in cubes
• mentaiko (mild spicy)
• vinegar
  • in case cannot accept mentaiko’s fishy taste, also to bring out flavors
  • inspiration: poke bowl, rice balls 飯糰
• sesame oil

Fry Rice Process:

• portion for 4 people

• cook 1.5 cup rice in rice cooker, cool down
  • cool down is important so the rice are not easily stick together and taste better; and not easily break when heat up again
• heat up pan to high flame, + oil
• + pea, corn, celery, stir fry till 80% cooked; + salt
• + sausage (already cooked so does not need long time cooking)
• put in cooled rice, stir fry
• + mentaiko, mix well
• + 1 tbsp rice vinegar, mix well
• + 3 – 4 tbsp sesame oil

Tornado egg:

• straightforward process, difficult handling
• mix, NOT WHISK 4 egg in bowl, + 1/4 tsp salt
  • whisking will have bigger air bubbles, not good for omurice
• preheat pan to medium/ high temperature, bring temp back to low when adding in oil
• just enough oil to brush bottom and edge of pan
  • too much oil will make egg takes longer time to cook
• add in egg
• when slightly white or solidify on the edge, use a chopstick to pull from edge towards center and see if egg edge follows
• use two chopstick to hold opposite edge of egg, pull towards center
• turn pan and two chopsticks towards opposite direction to make a swirl
• move the pan to let the rest of liquid egg cover the pan and keep cooking
• when egg all becomes 80% solidify, no flowing egg, remove from stove
• gently cover on rice

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