Egg Crepe Rice Parcel 蛋皮包饭
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 1
For the Egg Crepe :
  • 3 eggs
  • ½ tbsp cooking oil
  • ½ tsp corn flour
  • dash of pepper

For the Fried Rice:
  • 1 bowl overnight cooked rice
  • 1 tbsp oil
  • ½ tbsp minced garlic
  • 3-4 slices of luncheon meat, diced
  • ¼ onion, diced
  • 2 tbsp frozen mixed vegetables
  • 2 stalks spring onion, diced
  • 1 tbsp wolfberries
  • 1 egg, beaten

For the Seasoning:
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp light soya sauce
  • ½ tsp dark soya sauce
  1. Combine all the ingredients of the egg crepe except for the oil. Using a fork, beat the eggs well till all the flour is non visible.
  2. Using a non stick pan, add ½ tbsp of cooking oil. Make sure the oil spreads all over the bottom of the pan, or use a pastry brush or paper towels to brush the bottom of the pan evenly with the oil. Add in the beaten eggs from the first step. Swirl the pan to ensure the eggs covers the entire pan. Allow the eggs to be cooked for approximately 1 minute.
  3. Invert the egg crepe onto a plate directly. It should be bright golden yellow in colour. Set aside.
  4. Using the same pan, add another 1 tbsp of oil and stir fried the minced garlic, onion and luncheon meat till fragrant.
  5. Add in the rice and all the seasoning ingredients. Stir fried till the dark soya sauce coats the rice evenly. Taste and adjust accordingly if needed.
  6. Add in one beaten egg onto the rice. Stir fried till the egg is cooked.
  7. Add in the frozen mixed vegetable, wolfberries and spring onion. Stir fried briefly to mix well and off the flame.
  8. Place the egg crepe into a bowl with the sides hanging over the bowl.
  9. Add in the fried rice from Step 7. Press the rice gently with a spoon to compact it. Adjust the amount of rice needed depending on the size of bowl used and allow enough egg crepe for wrapping.
  10. Fold in the egg crepe and wrap in the sides.
  11. Using a larger plate, invert it and place on top of the bowl. Invert the bowl onto the plate in a swift motion. The egg parcel is formed.
  12. Using a small knife, make a criss cross pattern on the top of the egg crepe. Fold the cut corners outwards.
  13. Garnish as desired and serve immediately.
1) DO NOT use a scissors to make the criss cross pattern on the egg crepe as this will break the egg crepe easily. Instead, use a small knife and make the slits accordingly.
Recipe by Eat What Tonight at