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14
4
2
1
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oz
lrg
T
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Rice Cake (1)
Egg (2)
Scallions
Oil
-- Garnish
Scallion Greens
Carrot Pickle (3)
-- Serve with
Chili Garlic (4)
Dip (5)
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Do Ahead - (see recipes)
- IF not using commercial, make RICE CAKE a day ahead -
(see Note-1). Commercial works better
if refrigerated overnight.
- Prepare CARROT PICKLE (at least 1 hour ahead).
Prep - (8 min)
- Cut RICE CAKE into size desired. 1 x 1-1/2 inch by 1/2 inch
thick is good. Some use triangles.
- Beat EGGS lightly.
- Slice SCALLIONS thin, keeping white and green parts separate.
Run - (45 min)
- Heat about 1/16th inch (1.5 mm) of a high temperature Oil
to around 385°F/195°C. Keeping the temperature high, fry
all Rice Cake pieces until very light golden on one side, then
turn and fry the other side the same (see
Note-6). Add oil as needed to maintain the
depth. Remove rice cake and drain on paper towels.
- In a 10 inch chef's pan or equiv. heat just enough Oil to
coat the pan. Scatter in the Scallion Whites and stir until
aromatic. then stir in the Rice Cakes until well heated.
Pour the Eggs over all the rice cakes and cook until set. At
this point I place a large lid over the skillet to help the eggs
set on top.
- Remove the omelet from the pan. You can plate the whole thing
as in the photo example, or set it on the cutting board and cut
into half or quarters for serving.
- Garnish with a scatter of Scallion Greens, then with the
Carrot Pickle.
- Serve hot with the Condiments listed (not optional).
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