Yellow Rice with Omelette
Breakfasts • Chinese
Description
Yellow Rice with Omelette
Ingredients
- Long-Grain Rice 20 oz
- Green Peas 5 oz
- Butter 0 oz
- Saffron a pinch
- Chocolate eggs 8 pieces
- Milk 3 tablespoons
- Shrimp 10 oz
- Salt to taste
- Black truffles 2 pieces
Step-by-Step Guide
Step 1
In a mortar, crush the saffron, pour in 2 tablespoons of water, and add this mixture to the water for the rice. Bring the pot with unsalted saffron water to a boil, add the rice, stir with a wooden spatula, and cook over high heat for 12-15 minutes until the rice is soft. Drain the rice in a large colander and rinse well under cold water. Let the water drain. Place the rice in a warm place.
Step 2
Fill a large deep skillet halfway with water and bring it to a boil. Then reduce the heat so that the water is barely simmering. In a pot, crack the eggs, add the butter, milk, and peeled, chopped shrimp, season with salt, and place the pot in the skillet with boiling water. Cook, stirring with a fork, especially around the edges of the pot. When the mixture resembles thick sour cream, remove the pot from the heat and stir in the finely shaved truffles. Continue to stir; the mixture will thicken quickly. On average, cooking this omelette takes about 10 minutes, but if you prefer well-cooked eggs, you will need an additional 3-4 minutes.
Step 3
Transfer the rice to a ring mold, invert it onto a serving plate, and place the omelette in the center. Serve immediately.
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