Breakfast

Egg and Rice Pinwheels is for Breakfast.

Egg and Rice Pinwheels takes 5 minutes to prepare.

Egg and Rice Pinwheels takes 10 minutes to cook.

Egg and Rice Pinwheels makes 1 servings.

The ingredients for Egg and Rice Pinwheels are:

2 Cage Free Eggs
1 cup Nishiki Sushi Rice
1 tbsp Sugar
1 tsp Cornstarch
Splash of Mirin
Splash of Soy Sauce
Olive oil for stick resistance

Rice Cooker
Skillet/Frying Pan

Here is how you make Egg and Rice Pinwheels:

Cook Rice based on Package instructions with a splash of mirin.Heat pan on medium heat.Mix cornstarch and sugar, add a quick splash of mirin and soy sauce, and stir into a paste. Add the eggs and mix until smooth.Use a few drops of olive oil on a towel to thinly coat pan between pours:Remove pan from heat, and pour just enough egg mixture in the pan to thinly coat the bottom of the pan and move pan to distribute evenly.Return to heat and cook until firm enough to lift and flip.Flip the crepe style egg, and count to three before removing it from pan.Lay flat, and continue the process until the mixture has all been used.Lay each egg flat with the most smooth side on the bottom, and spread a thin layer of rice on the top.Roll it up and cut into one inch slices.Enjoy hot, warm, or cold! ^__^Serving Size: 3Number of Servings: 1Recipe submitted by SparkPeople user BEWARETHEWRITER.

The nutritional information for Egg and Rice Pinwheels is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 831.3

• Total Fat: 9.6 g
• Cholesterol: 372.0 mg
• Sodium: 286.8 mg
• Total Carbs: 153.6 g
• Dietary Fiber: 0.0 g
• Protein: 24.8 g

Egg and Rice Pinwheels is Asian cuisine.