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Today in "stupid food I made" I give you: Thin-sliced, pan fried burrito with Tamagoyaki eggs and a sweet chili vinaigrette.
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this post was submitted on 15 Aug 2024
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Use a high gluten rice in the filling, and chill the burrito in a sealed container for a couple hours. The condensation from chilling helps the tortilla stay slightly tacky so it will stick to itself, and at the same time it thickens the oils to help promote cohesion. After that it's just a matter of being really gentle, having a very very sharp knife, and cooking it at high temps on just one side.