Rolled Omelette (Egg Roll) with Chinese Chives (Fusion Chinese Style Tamagoyaki) | BIG Bites MY

Rolled Omelette (Egg Roll) with Chinese Chives
(Fusion Chinese Style Tamagoyaki)

Fusion food. Using the Japanese way of making their rolled omelette and adding some Chinese flavors to it. This is really SO EASY LAH with a few simple ingredients. Rolling the egg may take some practice to perfect it. The recipe shown here feeds two, just double up accordingly if you are cooking for more. This makes a tasty side dish and it's also adds a pop of color to your lunch boxes / bento boxes.

Watch video for step-by-step method of preparation CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 10 minutes  

Cooking time: 20 minutes 

Serving: 2 (increase portions accordingly if you are cooking for more)

Ingredients:

• 45g Chinese chives 
• 3 eggs
• 1/8 teaspoon salt
• 1 tablespoon groundnut oil

Method:

1. Clean the Chinese chives and remove the ends. Cut into 5mm lengths.
2. Crack eggs into a jug and whisk to combine. Set aside.
3. Heat 1/2 teaspoon of oil over MEDIUM LOW heat. Add chives and saute until aromatic. Add salt. Stir to combine. Set aside. 
4. Add chives to the beaten egg. Stir to combine.
5. Brush some oil to a Tamagoyaki egg pan
6. Pour in the egg and chives mixture and swirl pan to make a thin, even layer
7. Cook over MEDIUM LOW heat
8. Start rolling when the egg starts to set
9. Once the first layer is rolled, push the egg roll back to the edge of the pan, brush a layer of oil, pour in the egg and chives mixture, wait for it to start setting, roll and repeat until all the egg mixture is used up
10. Once the egg roll is done, I like to brown the outer layer a bit more. It is ready when you are happy with the color.
11. Slice the egg roll into 6 even portions to serve

Notes:

• This makes a good side dish to any meals
• It also adds a pop of color to your lunchboxes / bento boxes