A superb risotto omelet rice, just like from a Western restaurant, made with pasta sauce, rice, and eggs. This budget-friendly and time-saving recipe is ready in 10 minutes using a microwave and frying pan. The combination of fluffy egg and melt-in-your-mouth risotto is addictive. It's a perfect dish for summer vacation lunches.
Ingredients
Main Ingredients (2 servings)
- Rice 170g
- Eggs 2
- Butter (or margarine) 5-10g
Seasonings
- [A] Pasta Sauce 80g
- [A] Water 3 tbsp
- [B] Salt and Pepper (to taste)
- [C] Dried Parsley (to taste)
- [D] Water 1/2 tbsp
Steps
- Add 80g of Pasta Sauce to a bowl.
- Add 3 tbsp of Water to the pasta sauce bowl and mix well.
- Add 170g of Rice, cover with plastic wrap, and microwave for about 2 minutes at 600W.
- Mix the heated rice and pasta sauce, and season with Salt and Pepper (to taste).
- Once the risotto is done, melt 5-10g of Butter (or margarine) in a frying pan and heat the pan.
- When the frying pan is sufficiently hot, pour in 2 beaten Eggs.
- Immediately stir the eggs to spread them out, and turn off the heat.
- Place the prepared risotto on the side closer to you within the egg.
- Fold the egg over the risotto to cover it, and shape it.
- Flip the omelet rice.
- Lightly heat the flipped omelet rice to shape it.
- Once the edges of the egg are set, plate it.
- Use paper towels to press the sides of the omelet rice, shaping it neatly.
- For the topping sauce, mix Pasta Sauce with 1/2 tbsp of Water.
- Microwave the topping sauce for about 30 seconds at 600W. Once heated, pour it over the omelet rice.
- Finally, sprinkle with Dried Parsley (to taste) to complete.
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