The recipe for omelet rice with egg skin is as follows:

Ingredients: carrots, ham, corn kernels, peas, rice, eggs, salt, pepper and cornstarch.

Methods:

Peeled carrots and ham hocks are chopped finely together.

2. Corn kernels, green peas are blanched separately and set aside.

3. Prepare two eggs, and then add a little salt to beat into an egg wash.

4. Prepare a bowl of rice.

5. Put a little oil in the pan, add the diced peppers and stir-fry until raw, then add the diced ham.

6. Add corn and peas and stir fry.

7. Pour in the rice.

8. When the rice is thoroughly stir-fried and the grains are clear, add salt and pepper to taste, and then mix in a tablespoon of tomato sauce and stir-fry well.

9. Take a little cornstarch and water starch and pour it into the egg mixture, mix well.

10. Take another clean pan, add a small spoon of oil, pour in the egg mixture and spread into an egg skin.

11. When the egg mixture is about to solidify, put the fried rice on one side of the egg skin.

12. Fold the egg skin in half and press the edges together, then fry the egg skin to shape and remove from the pan.

Egg wrapped in rice and egg skin practice need to pay attention to:

If you are a novice, you can put a little bit more in the egg is potato starch and then add a little bit of water and stir well.

Heat the pan evenly over low heat, then pour a small amount of oil into the pan and remove the pan from the heat. When the temperature of the pan drops to 60 degrees Celsius, use a frying ladle to scoop the egg batter into the pan and rotate the pan, letting the batter flow all over the pan; then move the pan back to the heat and keep rotating it, and then when the batter becomes a skin that is sweaty and has an upturned edge, use your hands to gently lift the skin's edges to get it out of the pan.

Pouring the egg batter can also be poured, pour a little holding the pot to rotate, heating, and then pour a little more omelette and then rotate and then heating, so you can little by little to make a very large and very round egg skin, and thin and thick consistency.