Add the Iri Tamago ingredients in a bowl and beat lightly. Heat a small pot or deep small frying pan, preferably non-stick (Note 2), over medium heat and pour in the egg mixture.
Place rice in 2 bowls. Make sure that the surface of the rice is flat and level.
1. If you have a vegetable cutter in a flower shape (see the post for samples), that would be the easiest. But if you don't, you can still make a flower carrot with a knife.
To make a plum flower shape with a knife: Slice one round slice (3mm / 0.1 inch thickness) taken from the length of the carrot. Make 5 small v-shape cuts around the edge of the round slice in equal spacing. Shape the edges of the petals by removing pointy edges.
Boil or microwave the flowers to soften them.
2. Iri tamago is meant to be cooked without oil hence non-stick pan would be the best. But if you don’t have a non-stick pan, I would recommend heating a small amount of oil in the pan and wipe excess oil off before cooking the eggs.
3. If you don’t have 2 pairs of cooking chopsticks, you can use a small egg beater or a fork. Or use whatever can break up the cooked egg into small pieces, like the cooked mince.
4. Nutrition below assumes 1 cup of cooked rice per serving.
serving: 434g calories: 701kcal fat: 29g (45%) saturated fat: 9.5g (48%) polyunsaturated fat: 2.3g monounsaturated fat: 13g cholesterol: 257mg (86%) sodium: 990mg (41%) potassium: 553mg (16%) carbohydrates: 71g (24%) dietary fibre: 4.43g (18%) sugar: 17g protein: 33g vitamin a: 46% vitamin c: 14% calcium: 6.7% iron: 34%