Quick sesame-soy omelette

Leftovers from the meal we were too tired to cook

It’s been a long day in a long week in a bad month. I was too tired to cook when I stumbled home, and M was out until late. So we decided to get takeaway.

Unfortunately, I was also too tired to remember to order takeaway. So by the time M got home,  it was late, we were both hungry, and neither of us could be bothered waiting for home delivery to show up.

So what to do?

There was brown rice in the rice cooker, some eggs & baby spinach leaves in the fridge, and the kimchi that I made back in June. Ten minutes later, we were sitting down to dinner.

Arwen’s Japanese-style omelette rice

Ingredients

4 eggs

1 tsp soy sauce

1 tsp sesame oil

Method

Break the eggs into a bowl and whisk with a fork. Stir in the soy sauce. Heat a frypan over high heat and add the sesame oil. Once you can smell the oil, add half the egg. Use the fork to move the cooked egg aside and let raw egg flow in. Once the first half is cooked, push it to the side of the pan, and cook the second half the same way. Cut into strips, and serve on the rice. I added a handful of baby spinach leaves, and a good amount of kimchi as well.

All in all, it was quick, hot, tasty, and nutritious. Of course, we were too hungry and tired to think of photographing it, so instead you have a lunch-bento  of the leftovers, still looking delicious for tomorrow.

And then I went to bed (after a quick pause to post this, of course).

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