Ingredients
3 eggs, 1 bowl of five-grain rice.
Seasonings
200 g edamame, 10 g red lentils, 2 tablespoons rock sugar, 1 tablespoon apple cider vinegar, salt and salad oil to taste, 1 lettuce leaf, 1 tablespoon flour, salt and pepper to taste, 2 tomatoes.
Instructions
1. Finely chop the lettuce and set aside; combine 1 egg, 2 tablespoons rock sugar, 1 tablespoon apple cider vinegar, salt to taste, and some salad oil in a blender or food processor, then blend for 2 minutes until smooth to make the salad dressing.
2. Blend 200 g (about 7 oz) edamame into a puree, then add 1 tablespoon flour, half a bowl of water, salt and pepper to taste, and 2 eggs; bake in the oven for about 30 minutes to create the omelet rice wrapper.
3. Place the multigrain rice, salad dressing, and lettuce on the egg skin, then roll it into an egg roll.
4. Peel and grate fresh tomatoes into a paste, then add red lentils and cilantro, and drizzle over the omelet rice. This dish is savory and well-seasoned, delicious, visually appealing, and not greasy.