Tomato sauce flower omelette rice

Overview

How to cook Tomato sauce flower omelette rice at home

Boil edamame, corn and carrots with water, peel and remove shrimp strings, ham and dice onion.
The onions are ready.
Holy rice is ready.
Stir-fry the shrimp for a while and remove from the pan.
Heat the pan, add cold oil, sauté the shallot until fragrant, add the onion and diced ham and stir-fry together.
Stir-fry slightly, add edamame, corn, seafood mushrooms and diced carrots and stir-fry for one minute.
Fry the rice until fragrant, add the green onion and a little salt.
Add shrimp, mushroom essence, stir-fry, and serve.
Stir the egg liquid evenly and let it dry.
Heat the pan, turn off the heat, pour in the egg liquid, spread evenly, turn on low heat, turn over and fry the other side.
Place on a chopping board, cut off excess corners, and cut into a rectangle.
Cut into long, even strips.
Cut the excess trim into small discs using a grinder.
Take a bowl of rice and turn it upside down on a plate.
Arrange the egg strips in a crosswise manner, place edamame in the gaps, and lay the small discs around.
Garnish with tomato sauce and the delicious flower omelette rice is ready.