Wrapped Western Style Eggs Food

OMURICE RECIPE

Steps:

• Marinate the chicken in the soy sauce while you prepare all the other ingredients.
• Break the eggs into a bowl along with the cream and salt. Whisk together until the mixture is uniform in color.
• Add the vegetable oil and onions to a frying pan over medium-high heat and saute the onions until they're tender and just starting to brown.
• Add the chicken and stir-fry until you don't see any raw sides anymore.
• Add the rice, and break it up with a spatula so that it heats through evenly.
• Once the rice has been warmed through, add the ketchup and oyster sauce, and stir-fry until the rice is an even color and the ketchup is just starting to caramelize. Season with black pepper to taste.
• Plate the rice. You can use a bowl as a mold to give it a round or oval shape.
• Heat a small 8-inch non-stick frying pan over medium heat until moderately hot. Add the butter and swirl to melt and coat the pan evenly.
• Add the eggs, and cook until the bottom layer of eggs are set (the bottom will start turning opaque).
• Gently stir the eggs, while shaking the pan to resettle the uncooked egg.
• Turn up the heat to high for a few seconds to make the egg easier to slide out of the pan (the egg should slide around the pan easily when shaken).
• Position the pan over the plated rice and gently slide the egg out of the pan onto the rice.
• Garnish with ketchup and parsley to taste.

TORTILLA BREAKFAST WRAP

Steps:

• Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine.
• Melt the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg). Season with another pinch of salt.
• Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the tortilla and flip the whole tortilla and egg over in one single motion. Scatter the spinach on the half of the tortilla that's closest to you, then top with the cheese and finally the ham. Continue to cook until the bottom is golden brown, about 1 minute more. Remove from the heat and slide onto a plate.
• Starting with the side that has all the filling, start rolling the tortilla into a tight wrap or burrito. Keep the seam side facing downward so the wrap stays closed. Cut in half crosswise and serve.

SCRAMBLED EGG WRAPS

Steps:

• In a large nonstick skillet, saute peppers in oil until tender. Add tomatoes; saute 1-2 minutes longer. , Meanwhile, in a large bowl, whisk the eggs, soy milk and salt. Reduce heat to medium; add egg mixture to skillet. Cook and stir until eggs are completely set. Spoon 2/3 cup mixture down the center of each tortilla; roll up.