Ingredients
Filling:
- 2 tablespoons Rice
- 2 pieces Chicken eggs
- 1 piece Celery root
- 1 piece Bulgarian pepper
- 2 pieces Sausage
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 1 pinch Black pepper
Omelette:
- 3 pieces Chicken eggs
- 1 pinch Salt
Instructions
- 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.
- Bon appetit!