My son is obsessed with rice, any kind of rice, and would have with every meal if he was the one in charge of the kitchen. I remember wondering what to give him to eat when he was really little and came up with a flat omelet with rice cooked into it. I cut it into squares and it became a snack-food staple. I also invented the “rice cake” as my kids used to call it. I fried rice patties held together with an egg, sometimes adding some herbs or meat of some kind, and it became a breakfast dish. Now, that I think about it, I’m probably the one who fanned the flame of his rice passion!
Every dinner time I am asked the same question, “will there be rice?” He likes to sit and read out loud, any rice-based recipes in cookbooks and then beg me to make it. He has opened my eyes to how much rice is used in so many different cultures, and I haven’t even begun to make a dent in the limitless varieties and combinations of dishes to be had! Where I grew up I only had rice for dessert in the form of pudding, and, on extremely rare occasions, I had it with curry. Now that I am remembering back to that time, I only ate it with curry when I began cooking and discovered that it could be used instead of potatoes! However, when I did make it I always had to serve the curry and rice WITH potatoes on the side, or my father would have thought he hadn’t had dinner.
At this point, there is always rice being cooked, or in the fridge to go with any of his meals in a pinch. This dish was created because he has finally decided to like eggs again (he only became interested when he had them in stir-fries). He suggested that I make him a rice omelet? It sounded kind of boring but I gave it a go. I’m sure this has been invented way before I discovered this method of using the egg as a wrap to roll ingredients into, but I was quite pleased with this new way of using them. I added lots of things to the rice, like sausage, fresh herbs and vegetables, and it was amazing. The possibilities are endless and it is such a great way to use up a sad-looking carrot or the last of a piece of chicken. You get the picture.
This was super easy and could be served for dinner or a hearty breakfast. The only thing you need is some leftover rice, the dregs of some other foods that need using up and, a very hot pan. I am happy to know that if I need to have dinner on the table in 20 minutes or less, I can grab a dozen eggs and quickly satisfy the hungry masses.
You will need: 2 large fresh eggs, 1 tbs extra-virgin olive oil, 1 sweet italian sausage, taken out of casing and pulled into little bits, 1 tbs freshly chopped cilantro leaves, 1 tbs freshly chopped chives, 1 tbs freshly chopped parsley (or any combo of herbs at you disposal), 2 tbs grated carrot, 1 cup cooked basmati rice (any cooked rice will do), 1/2 tbs unsalted butter, sea-salt and freshly ground black pepper.
Other filling suggestions: Chopped cooked chicken or turkey, ham, bacon, Pulled pork, onions, scallions, spinach or other greens.
1 – Put 12″ heavy pan or skillet on medium heat and add the oil. Add sausage and cook for 8 or so minutes, breaking it up and stirring occasionally. Add herbs, several grinds of pepper, 1/4 tsp salt and stir.
While sausage is cooking, crack 2 eggs into a small bowl and whisk vigorously with a fork. Add a 1/4 tsp coarse salt and several grids of black pepper. Set aside.
2 – Add the grated carrot and cook for another 3 or 4 minutes.
3 – Add cooked rice and stir for about 2 minutes until it has warmed up and is mixed into vegetables and meat. Add 1 tbs of water and mix. Remove to a plate.
4 – If the pan has food on it, wipe it or wash it quickly. Put pan back on stove-top on medium heat and let it warm up for 3 to 4 minutes. This step is VERY important if you want to prevent sticking. There is absolutely no need for a non-stick pan if you use the heat like a tool!
After the pan is hot add the butter and pick pan up and swirl it around to melt the butter quickly and coat the pan. Add the egg and move pan again to get the egg to fill the entire space. Let the egg cook for about 1 1/2 to 2 minute. Do not fiddle with it. If you shake the pan the egg should be completely separate from the pan.
5 – Slide egg from pan (using a sort of tipping and shimmy-ing action) onto a work surface and let allow to cool and settle for a minute.
6 – Tip the filling onto the egg and spread to about a 1/2″ from the edge. You can add the condiment you want to use at this time (ketchup, sweet chili sauce, hot chili sauce, a smear of sour cream and hot sauce, to name but a few) and roll it up with the filling.
7 – Roll it up carefully and slide onto a plate using a flat spatula. Cut in half.
Eat with your hands or a knife and fork if you want to be more civilized!