Egg roll with lots of fillings

 

Ingredients (for 2 servings):

1 bell pepper

1 shiitake mushroom

1/6 carrot

30g shredded bamboo shoots (canned)

2 slices roast ham

2 eggs

2 shredded crab-flavored fish cakes

[A] 1 teaspoon chicken stock powder

[A] a pinch of salt

[A] pepper to taste

1 teaspoon sesame oil

200g rice

1 tablespoon white sesame seeds

1/3 teaspoon salt

1 sheet roasted seaweed

Instructions:

① Remove the stem and seeds from the bell pepper and chop roughly. Remove the tough ends from the shiitake mushroom and chop roughly with the stems still attached. Roughly chop the carrot, shredded bamboo shoots, and roast ham. Place bell peppers, shiitake mushrooms, and carrots in a heatproof bowl, cover with plastic wrap, and heat in a 600W microwave for 2 minutes. Wipe off any excess moisture.

② Crack the eggs into a bowl, add the ingredients from step ①, crab-flavored fish cake, and ingredients from [A], and mix well. Heat sesame oil in an omelet pan over medium heat, and pour in the egg mixture. Once cooked through, roll from left to right.

③ Mix white sesame seeds and salt into the rice and spread it on a sheet of roasted seaweed. Place the rolled omelet from step ② at the front and roll tightly towards the back. Cut into your desired thickness, and it's done!