Monday, January 28, 2013

HappyCall Pan (HCP) Stir-Fry Rice Rolls 煎炒肠粉

This Stir-Fry Rice Rolls 煎炒肠粉 is a nice change from our typical weekend breakfast oats.

What is your breakfast routine? Do you ever break the routine and have something different? What is it then?


The store-bought fresh rice rolls were purchased from the Asian grocery store - 99 Ranch. Before stir-frying them, these rolls were sliced to bite-size, then stir-fried with some green onions and eggs. Finally garnished with toasted sesame seeds and served with squirts of chili sauce and cucumber garnish, the taste is surprisingly good!

Probably we have been missing out on savory breakfasts for a while. And the HappyCall Pan comes to the morning breakfast rescue.


Stir-Fry Rice Rolls with Egg and Toasted Sesame Seeds 煎炒肠粉
Ingredients: 2-3 long fresh cooked rice rolls sliced to bite-size, 1 organic egg whisked, 2 green onions finely chopped, separate the white and green portions, 1 tsp soy sauce, 1 tsp toasted sesame seeds, 1 mini organic cucumber sliced to fine shreds

Directions: Add the white portions of onions to the pan, and sweat for about 3 minutes. Add the rice rolls pieces and fry at medium heat till warm. Gently and slowly add the whisked egg, then soy sauce and gently break up the eggs in the pan amongst the rice roll bites. Fry for about 5 minutes, then cover the pan to gently cook the mixture for about 3-5 minutes. Open the pan, sprinkle toasted sesame seeds and then green parts of the onions then serve warm, topped with thin shreds of cucumber.



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