The rice is usually pan-fried with ketchup and chicken, then wrapped in a thin sheet of egg omelette. From preparation to completion only takes a quick 20 minutes. It’s one of my children’s favorite meals with fried rice, eggs, and vegetables .
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: Serves 2-3
Ingredients:
- 1/2 medium onion
- 1 chicken thigh
- 1/2 sweet corns / mixed vegetables ( defrosted)
- 1 Tbsp. grape seed oil
- Salt
- Freshly ground black pepper
- 1 cup cooked Japanese rice
- 1 Tbsp. Ketchup and more for decoration
- 1 tsp. soy sauce
- 1 large egg
- 1 Tbsp. milk
- 1 Tbsp. grape seed oil (per person)
- 3 Tbsp. shredded cheese (your favorite cheese)
- Some vegetables of your choice for side garnish
- Chopped spring onions for garnish
Omelette (per person)
Methods:
1. Chop the onions finely.
2. Slice the chicken into small pieces.
3. Heat 1 Tbsp. of oil on a non-stick skillet and start sautéing the onion.
4. Once onions is soft, add in chicken meats and cook till turn white.
5. Add in the mixed vegetables or sweet corns and salt and pepper.
6. Add in the rice .
7. Add in ketchup and soya sauce and mix well.
8. Set aside.
9. Whisk the egg and milk together.
10. Heat up a small skillet and coat with oil.
11. Pour in the egg mixture and swirl around.
12. Lower the flame once the egg is half cooked.
13. Put the shredded cheese and fried rice on top
14. Use the spatula to fold both side toward the middle and shift the pan to move the omurice to the edge of the skillet.
15. Hold the serving plate in one hand, skillet in the other hand and flip.
16.Continue making another set until you have use up the fried rice mixture.
17. Decorate with your vegetables or ketchup sauce on top.
Original recipe adapted from : http://justonecookbook.com/blog/recipes/omurice-japanese-omelette-rice/
No comments:
Post a Comment