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3 tablespoons raw shrimp, shelled and deveined, cut into 1/4-inch pieces
1/2 cup leftover white rice
1 tablespoon frozen peas and carrots, thawed
1 scallion, finely chopped
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 to 2 eggs, beaten until foamy
Black sesame seeds, for garnish
Red pepper flakes, for garnish
Vegetable oil, for cooking
Salt and pepper, to taste
In a 9-inch nonstick skillet over medium-high heat, add a small amount of oil. Once oil is hot, add shrimp and cook for 2 minutes, stirring continuously. Add rice, peas, carrots and scallion. Add soy sauce and sesame oil. Cook for another minute and remove fried rice to a bowl.
Using the same skillet over low heat, add a little bit more oil. Pour beaten eggs into skillet and season with salt and pepper; stir slightly. Make sure eggs cover entire skillet. Cover and cook for 2 minutes. Eggs should be almost set. Carefully flip egg “pancake” and cook for another minute. Transfer egg pancake to a large plate.
Place fried rice in the center of the egg. Fold the sides of the egg pancake to make a square package. Use a spatula to flip parcel seam side down. Sprinkle with black sesame seeds and red pepper flakes. Cut an X in the parcel and enjoy!