Egg and Rice Pinwheels
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 831.3
- Total Fat: 9.6 g
- Cholesterol: 372.0 mg
- Sodium: 286.8 mg
- Total Carbs: 153.6 g
- Dietary Fiber: 0.0 g
- Protein: 24.8 g
View full nutritional breakdown of Egg and Rice Pinwheels calories by ingredient
Introduction
Delicious Egg and Rice rolls great for breakfast, lunch, or a snack. Delicious Egg and Rice rolls great for breakfast, lunch, or a snack.Number of Servings: 1
Ingredients
-
2 Cage Free Eggs
1 cup Nishiki Sushi Rice
1 tbsp Sugar
1 tsp Cornstarch
Splash of Mirin
Splash of Soy Sauce
Olive oil for stick resistance
Rice Cooker
Skillet/Frying Pan
Tips
If you have a problem with the egg burning in spots, lay a damp towel nearby and set the pan on there between uses.
Directions
Cook Rice based on Package instructions with a splash of mirin.
Heat pan on medium heat.
Mix cornstarch and sugar, add a quick splash of mirin and soy sauce, and stir into a paste.
Add the eggs and mix until smooth.
Use a few drops of olive oil on a towel to thinly coat pan between pours:
Remove pan from heat, and pour just enough egg mixture in the pan to thinly coat the bottom of the pan and move pan to distribute evenly.
Return to heat and cook until firm enough to lift and flip.
Flip the crepe style egg, and count to three before removing it from pan.
Lay flat, and continue the process until the mixture has all been used.
Lay each egg flat with the most smooth side on the bottom, and spread a thin layer of rice on the top.
Roll it up and cut into one inch slices.
Enjoy hot, warm, or cold! ^__^
Serving Size: 3
Number of Servings: 1
Recipe submitted by SparkPeople user BEWARETHEWRITER.
Heat pan on medium heat.
Mix cornstarch and sugar, add a quick splash of mirin and soy sauce, and stir into a paste.
Add the eggs and mix until smooth.
Use a few drops of olive oil on a towel to thinly coat pan between pours:
Remove pan from heat, and pour just enough egg mixture in the pan to thinly coat the bottom of the pan and move pan to distribute evenly.
Return to heat and cook until firm enough to lift and flip.
Flip the crepe style egg, and count to three before removing it from pan.
Lay flat, and continue the process until the mixture has all been used.
Lay each egg flat with the most smooth side on the bottom, and spread a thin layer of rice on the top.
Roll it up and cut into one inch slices.
Enjoy hot, warm, or cold! ^__^
Serving Size: 3
Number of Servings: 1
Recipe submitted by SparkPeople user BEWARETHEWRITER.