Japanese-Style Egg and Rice Breakfast Wrap

Ingredients

• 3 pieces large eggs
• 0.5 cup cooked short-grain rice
• 1 tsp soy sauce
• 1 tsp mirin(optional)
• 2 pieces scallions
• 1 piece large flour tortilla
• 0.5 tsp sugar
• 1 tsp neutral oil
• 1 tsp toasted sesame seeds(optional)

Instructions

1. 1

   Whisk eggs with soy sauce, mirin, and sugar until smooth.

2. 2

   Heat oil in a small nonstick pan over medium heat; pour in a thin layer of egg and roll into a log as it sets, adding more egg to build a thick rolled omelet.

3. 3

   Warm the tortilla in a dry pan for 30 seconds per side.

4. 4

   Spread warm rice down the center of the tortilla, top with sliced rolled omelet and scallions.

5. 5

   Fold in the sides and roll tightly, then slice in half and sprinkle with sesame seeds.