- Prep Time:
- 15 min
- Cook Time:
- 25 min
- 6 eggs
- 1 lb (0.5 kg) sliced BBQ pork
- 1/4 cup (60 mL) maple syrup
- 1 cup (250 mL) cooked sticky rice
- 1 cup (250 mL) seaweed salad (e.g. wakame or any alternative)
- Toasted sesame seeds
- Chili flakes
- Fresh coriander
In a medium bowl, whisk eggs together until light and fluffy, approximately 3 minutes.
In a medium nonstick pan over low heat, pour a very thin layer of the egg mixture (just enough to coat the bottom of the pan). Cook through.
Fold or roll onto itself to create the first layers of the “omelette”.
Push to one side of the pan. Add another layer of the egg mixture; continue to fold/roll, incorporating the previously rolled portion, and building more layers.
Once all of the egg mixture is used, remove from the pan and set aside on a cutting board to cool while you build the rest of the dish.
In a small saucepan, reheat BBQ pork with a splash of water and maple syrup over low to medium heat. This should take 5 minutes.
On a plate or in a bento box, place sticky rice, slices of the omelette, and slices of the BBQ pork. Add seaweed salad.
Garnish with sesame seeds, chili, and coriander.