Omurice is literally Omelette + Rice :D This dish is commonly served in western style Japanese restaurant rather than the traditional restaurant. My girl is crazy over eggs! Therefore when she saw me whipping up this dish in the kitchen and she got so excited : 'I want eggs! I want eggs!' In the end she was chased out of the kitchen by me as I was trying very hard to roll up the omelette which required quite a bit of concentration hahaha....yes I failed the first omelette which broke into half :P
Recipe source : 'The Japanese Kitchen' by Masaki Ko
Ingredient (4 servings)
- 120gm chicken fillet, cut into small cubes
- 1 small onion, finely chopped
- 30gm carrots, diced
- 30gm sweet corn kernels
- 2 shitake mushroom, softened & diced
- 350gm cooked rice
- 2 tbsp tomato ketchup
- 5 eggs
- 4 tbsp milk
- 1/4 tsp salt
- dash of black pepper
- 1/4 cup grated cheddar cheese
- Marinate chicken lightly with salt & pepper. Set aside.
- Heat 1 tbsp oil in pan, saute onion for 1 min until soften.
- Add in shitake mushroom and stir fry briefly.
- Add in carrots & sweet corn kernel and stir fry till carrots are softened.
- Add in chicken and fry until chicken is golden brown, about 2-3 mins.
- Add in cooked rice and use a spatula to break up the rice. Toss evenly. Add in ketchup and mix evenly. Add in salt & pepper to taste if necessary.
- Remove from heat and set aside.
- Beat the eggs lightly. Add in milk, salt & pepper and mix evenly.
- Lightly grease a non-stick pan over medium heat.
- Pour in 1/4 of the egg mixture into the pan, swirl lightly to coat the base of the pan.
- Sprinkle a portion of cheese over the edge of the omelette, top with some rice mixture. (do not attempt to overfill the omelette with rice as it will be difficult to
- Using a spatula, fold the omelette gently to cover the rice mixture. Slide the the roll to the edge of the pan to help to shape it into a curve.
- Invert the omelette onto a serving plate. Drizzle extra tomato ketchup over the omelette and served immediately.
As you can see the omelette is not fully set yet when I've placed in the cheese/rice mixture! This is to ensure that the omelette is not overcooked after it is rolled up.
We all loved this Omurice! Moist tangy fried rice and the omelette is so soft & pillowy!
I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan, hosted by Alan from travelling-foodie
I am linking this to Cook Your Books #5 hosted by Joyce from Kitchen Flavours.