Prepare all the necessary ingredients.
Boil the rice in salted water.
Chop the celery, part of the bell pepper and sun-dried tomatoes finely.
In a bowl, mix the boiled rice, eggs and chopped vegetables. Add salt and pepper to taste.
In a separate bowl, add a pinch of salt and mix the eggs for the omelet.
Pour 1 tablespoon of oil into a preheated frying pan. Fry the sausages on all sides until Golden brown. And then reduce the heat to medium.
Pour half of the rice filling evenly into the middle of the pan. Use a spatula to carefully form as smooth edges as possible.
The width of the rice filling should be equal to the length of the sausages.
As soon as the rice filling begins to set, put the sausage on one edge.
Carefully, using two spatulas, roll as much as possible into a tight roll. Then fry it lightly on all sides.
Then move the roll to the edge and carefully pour 1/4 of the egg omelet, trying to form the edges and width of the omelet, the width of the rice roll. Add vegetable oil if necessary.
As soon as the omelet grabs, carefully, again using two spatulas, roll up the roll and move it to the edge of the pan.
Pour another 1/4 of the omelet, also forming the edges and width. When the omelet is ready, roll up the roll.
Ready corn dog fry on medium heat on all sides until ready ( literally 2-3 minutes) and remove from heat.
Similarly, prepare a second corn dog.
That's it, excellent ssoboyki ready for a picnic or trip.