Egg Pancake Roll

Use 4 eggs to cook some “egg pancakes” like this:

• add a few drops of sesame seed oil to a medium heat skillet and pour in the equivalent of 1 well whisked egg at a time (some chopped green onion added to the eggs could be yummy too).  and just let it flow out and cook, resulting in a thin, crepe like egg “pancake”. 
• Once cooked, turn it out on a plate and let it cool.
• Repeat for the remaining egg mixture.

If you’re making Fried Rice or adding to a cooked grain use the following directions:

Roll up the pancakes and cut them into 1/4″ slices.  This is a bit more effort than simply scrambling the eggs in the stir fry process, but it is well worth it.

If you’re using the egg pancakes as a wrap leave them whole.   Stuff the egg wrap with cooked greens or left over grain and  place the egg wrap inside a piece of leaf lettuce.  You’re on your way to dinner.  Top with a bit of Mimi Mince!

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