Kabayaki eel rice Late-night cafeteria, simple and delicious

Recently, the epidemic has risen, and the district supermarket has purchased ingredients for a few days and tried to go out as little as possible. I picked up a portion of kabayaki eel, so I made this one, "Kabayaki eel rice " that doesn't require much elaboration or skill. It's simple and delicious, no skill required. Late-night canteen with satisfying taste buds. Let's try it together~

Ingredients

Kabayakieel 1/2

egg 2

Cookedwhitesesame 1 smallhandful

salt,dashiessence,soysauce appropriateamount

2bowlsofrice

Cooking Instructions

â¶ Add half a spoon of salt and stock essence to the eggs, and beat them with chopsticks. Pour oil into the pan, add the egg mixture, and shake the pan to make the egg mixture as thin and uniform as possible.
â· Turn off the heat after the egg is cooked, use chopsticks to draw a circle along the edge of the omelet, then pick up one end and roll it inward into an egg roll, take it out and cut it into pieces.
â¸ Pour some oil into the pan, put the rice in and fry it (the rice with less moisture will be better handled), add a little kelp soy sauce to season and color, and stir-fry evenly.
â¹ The eel I bought ready-made, microwaved for 1 minute and then cut into sections.
âºServe the rice, put the eel segments, egg rolls, and sprinkle some white sesame seeds to go!
Eel rice with vegetables is not easy to get tired
of side dishes can be corn, broccoli, carrots, cucumbers, etc. I made some okra today, and it tastes good with it~