Mini rice omelet (Torrejita de arroz) from The Fire of Peru: Recipes and Stories from My Peruvian Kitchen (page 221) by Ricardo Zarate and Jenn Garbee

  • leftover rice
  • ponzu
  • Show all ingredients...

  • EYB Comments

    Suggests tomatoes, jalapeño chiles, red onions, scallions, broccoli, cauliflower, and carrots for vegetables of your choice. Can substitute Sriracha mayonnaise or sour cream for mayonnaise; and parsley or scallions for cilantro.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Suggests tomatoes, jalapeño chiles, red onions, scallions, broccoli, cauliflower, and carrots for vegetables of your choice. Can substitute Sriracha mayonnaise or sour cream for mayonnaise; and parsley or scallions for cilantro.

  • lkgrover on March 20, 2019

    Excellent use of leftover rice, and a way to clean out the refrigerator. I used cauliflower, red onions, tomatoes, and shiitake mushrooms; garnished with scallions (instead of cilantro). Added ground aji amarillo chiles to the mayonnaiase.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.