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Make-Ahead Breakfast Rice Rolls with Chicken and Egg
As the weather gets colder, waking up becomes increasingly tough for me😴🥱. After the alarm goes off five or six times and I can barely open my eyes, two voices in my head argue—one saying “Get up and make breakfast!” while the other insists “The blanket is too cozy”… So I decide to skip the […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Make-Ahead Breakfast Rice Rolls with Chicken and Egg
| Ingredient | Amount |
|---|---|
| red rice | |
| white rice | as needed |
| lettuce | 1 as needed |
| cucumber | 1 as needed |
| egg | 2 as needed |
| salt | to taste |
| pork floss | to taste |
| chicken thigh fillet | to taste |
| salad dressing | to taste |
- red rice
- white riceas needed
- lettuce1 as needed
- cucumber1 as needed
- egg2 as needed
- saltto taste
- pork flossto taste
- chicken thigh filletto taste
- salad dressingto taste
Cooking StepsHow to cook Make-Ahead Breakfast Rice Rolls with Chicken and Egg step by step
-
Step 1Rinse the red rice and white rice until clean.
-
Step 2Cook in a rice cooker.
-
Step 3Crack the eggs into a bowl, add salt, and beat well.
-
Step 4Heat oil in a pan, pour in the egg mixture, and cook until set, then flip.
-
Step 5Let cool, roll up, and cut into strips.
-
Step 6Place plastic wrap on a bamboo sushi mat, then spread an even layer of rice on top.
-
Step 7Add your favorite fillings — try pork floss, lettuce strips, cucumber strips, chicken thigh fillet, and egg strips.
-
Step 8Squeeze on some salad dressing and roll up slowly.
-
Step 9One bite and you’ll get tender rice wrapped around a generous filling — so satisfying! Give it a try this weekend! Note: vegetables lose some texture after freezing and reheating, so swap in carrots, corn kernels, etc. if that bothers you.
Make-Ahead Breakfast Rice Rolls with Chicken and Egg
As the weather gets colder, waking up becomes increasingly tough for me😴🥱. After the alarm goes off five or six times and I can barely open my eyes, two voices in my head argue—one saying “Get up and make breakfast!” while the other insists “The blanket is too cozy”… So I decide to skip the […]
Ingredients
- red rice
- as needed white rice
- 1 as needed lettuce
- 1 as needed cucumber
- 2 as needed egg
- to taste salt
- to taste pork floss
- to taste chicken thigh fillet
- to taste salad dressing
Instructions
-
Rinse the red rice and white rice until clean.
-
Cook in a rice cooker.
-
Crack the eggs into a bowl, add salt, and beat well.
-
Heat oil in a pan, pour in the egg mixture, and cook until set, then flip.
-
Let cool, roll up, and cut into strips.
-
Place plastic wrap on a bamboo sushi mat, then spread an even layer of rice on top.
-
Add your favorite fillings — try pork floss, lettuce strips, cucumber strips, chicken thigh fillet, and egg strips.
-
Squeeze on some salad dressing and roll up slowly.
-
One bite and you’ll get tender rice wrapped around a generous filling — so satisfying! Give it a try this weekend! Note: vegetables lose some texture after freezing and reheating, so swap in carrots, corn kernels, etc. if that bothers you.
