Sleeping Rice Bear Egg Blanket Recipe By Tasty

SLEEPING RICE BEAR EGG BLANKET RECIPE BY TASTY

Steps:

• Cook the garlic in the sesame oil until garlic starts to brown slightly.
• Add the soy sauce and rice, mixing until the rice is evenly coated. Set aside.
• Beat the eggs with the salt in a medium bowl.
• Pour the egg mixture into a nonstick pan over low heat, and swirl the egg around the pan into a perfect circle. Cook on low heat until the egg is cooked through, then remove from heat.
• Mold the rice into 2 large oval shapes, the larger one for the body and smaller one for the head. Make the arms and legs by molding the rice into 4 small cylinder shapes. Make the ears by forming small half circles with the rice.
• Cut 2 circles from the cheese using a bottle cap. Slice one of the circles in half. These will be the ears, and the full circle will be the nose.
• Slice a 1½-inch (4 cm) strip from the large egg circle, and roll that up for the pillow.
• Using scissors, cut 2 extremely short and thin strips from the seaweed for the eyes. Cut a small triangle for the nose.
• To assemble, place the pillow on the edge of the plate, and plate the head on top at an angle. Place the body next to the head, followed by the 4 arms and legs.
• Place the two rice ears on the bear, then the two cheese ears on the rice ears. Place the cheese nose farther down on the face, then place the seaweed triangle in the middle of that. Carefully place the two "eyes" next to the nose.
• Lay the egg blanket over the sleeping bear, making sure to tuck him in afterwards!
• Enjoy!

EGG FRIED RICE

Steps:

• In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
• Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
• Stir in the cooked rice, mix well and sprinkle with pepper.

SLEEPING BEAR

Steps:

• On low heat pour one whisked egg into pan to create a thin omelette. Use cooking spray to prevent sticking.
• Set Egg to the side.
• In a mixing bowl combine 1.5 cups of warm rice with 2 tbsp of your favorite ketchup. Mix until.
• the rice turns a light pink.
• To create the pillow, wrap some of the pink rice in the thin omelette.
• Use plastic wrap to mold the remaining rice into the shape of a teddy bear. You'll want to create.
• a square body, large round head, two small round ears, two oval arms and two slightly larger.
• oval legs.
• Lay the molded rice on the place next to the pillow creating the shape of the teddy bear.
• Use a round cap to press into the white cheddar to create 4 little rounds and one large round.
• Place two of the small rounds on the ear and one of the small rounds on the head for the nose.
• Cut the remaining small round in half to lay over the two paws. Take the large round and place.
• over the stomach.
• Take the sheet of nori and place it onto a nori punch to create little rounds for the eyes and mouth.
• of the bear. Place two small rounds for eyes and one small round for the nose. Use little slivers.
• for the mouth.
• Have fun with the different nori shapes to create your own expression for the little teddy bear!

EGGS & RICE

Steps:

• Melt butter in a skillet.
• Add left over rice.
• Make sure rice is well heated and coated with butter.
• Whisk eggs in a bowl then pour into the skillet.
• Scramble the mixture until you feel it's done.

EGGY FRIED RICE

Steps:

• Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before it's ready, tip in the frozen peas.
• While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette - this should take about 2-3 minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.
• Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff up the rice mixture with a fork (there should be no cooking liquid left). Tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for 2 minutes.
• Divide half the rice between two bowls, cut the omelette crossways into strips and scatter over the top. (Keep the remaining rice in a cool place for later.)