Egg Burrito

AJI-NO-MOTO® Umami Seasoning


Egg Sheet:
  • 10 pcs. (500g) Egg, beaten
  • 1/2 tsp. (2.5ml) Vinegar
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 2 tsps. (10ml) Cooking oil, for pan frying
  • 1 tsp. (5ml) Cooking oil
  • 3/4 cup (80g) Tomato, cut into strips
  • 3/4 cup (80g) Carrot, cut into strips
  • 1/3 cup (50g) Green bell pepper, cut into strips
  • 1/2 cup (120g) Red kidney beans, boiled
  • 1/2 tsp. (2g) Salt, iodized
  • 1/4 cup (30g) Cheese, grated
  • 2 cups (320g) Boiled rice
  • 1 Tbsp. (5g) Parsley, chopped (optional)


  1. MIX. In a bowl, combine egg, vinegar, and AJI-NO-MOTO®. Mix well using a fork.
  2. FRY. In a pan, heat oil. Pour the egg mixture and make a thin egg sheet. Remove from the pan.
  3. STIR-FRY. In a pan, heat oil. Stir-fry tomato, carrot, and bell pepper for 2-3 minutes. Add red kidney beans and salt then mix well for 1 minute.
  4. ASSEMBLE & WRAP. To assemble egg burrito, place the cooked vegetables, cheese, and rice to an egg sheet. Wrap by folding all sides of the egg sheet.
  5. SERVE. Slice the egg sheet in half then serve on a plate. Optional to garnish with parsley.

Cooking Tips

Adding vinegar to the beaten eggs help create a lighter texture. It helps to control lumpiness, loss of water, and collapsing of egg mixture due to overbeating.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 burrito (200g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Red kidney bean is a plant-based Protein and also a great source of Dietary Fiber which helps improve your colon’s health.


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