My Omurice Food

HOW TO MAKE OMURICE (WITH PICTURES) - WIKIHOW

Steps:

• Prepare your ingredients. Cut the chicken and vegetables into small pieces. Cook the rice by steaming or boiling it. Chop the onion and carrots into tiny pieces, roughly 1/4 inch (0.6 cm) if possible. The onion and carrot pieces should be the same approximate size as the individual peas are. Cut the chicken into 1/2 inch (1.25 cm) cubes, as well. The rice should be previously cooked before you fry it. Japanese rice or "sushi rice" works best, but if you are unable to find it, you can use any short-grain white rice.
• Heat the oil. Pour the oil into a medium skillet or wok. Set the pan on the stove over medium-high heat. As the oil heats up, turn the pan to coat the entire bottom and all sides.
• Fry the onion. Add the chopped onion to the hot oil. Cook, stirring frequently, until most of the onion has visibly softened. This should take about 2 to 4 minutes.
• Brown the chicken. Add the chicken to the same pan and cook for several minutes, stirring frequently, until no visible pink remains on any side. Chicken fried rice is the most traditional variation, but you can try other types of fried rice, as well. For instance, Korean versions of omurice typically use cubes of smoked ham and crab stick. Other meats should be added and cooked in the same basic manner as chicken.
• Toss in the vegetables, salt, and pepper. Add the carrots and peas to the pan. Sprinkle salt and pepper over the contents, then mix it all together until the vegetables appear evenly distributed throughout. Make sure that the carrots and peas are tender before continuing. If the carrots have been properly diced, this should only take a few minutes.
• Add the rice. Dump the rice into the pan. Mix it into the chicken and vegetable blend until everything appears evenly distributed. Since traditionally prepared Japanese rice is sticky, you may need to use your spatula or mixing spoon to break it up into smaller chunks before you can mix it into the chicken-vegetable blend. You'll need to cook and stir the contents of the pan for approximately 2 to 3 minutes during this step. The rice should dry out slightly, but it shouldn't be burnt or crunchy.
• Stir in the ketchup and soy sauce. Add 1 Tbsp (15 ml) of ketchup and 1 tsp (5 ml) of soy sauce to the contents of the pan. Stir everything together until well combined. Taste the rice once everything has been added to the pan. If it seems bland, add more salt and pepper as desired to improve it to your own preferences.
• Set aside the fried rice. The fried rice should be ready at this point. Remove the pan from the heat and set it aside until you are ready to put together the omurice. The chicken should be cooked through at this point, but just in case, it doesn't hurt to check. If the chicken still seems pink in the middle, continue cooking the fried rice until that pink has vanished. Cook at a low heat, stirring frequently, to prevent the rest of the ingredients from burning. If you'd prefer to use one pan instead of two, you can transfer the fried rice to a separate plate instead of leaving it in the pan. Quickly wash the pan before using it for the omelette portion of the recipe.

OMURICE (JAPANESE RICE OMELET)

Steps:

• Make the rice: Heat a large skillet over medium-high. Add 1 tablespoon butter, and then onion and carrot. Cook, stirring, until onion is translucent and a little browned at the edges, about 3 minutes. Add ham and cook, stirring, until it begins to brown, about 30 seconds.
• Add remaining 1 tablespoon butter, and then rice, breaking it up with a wooden spoon or long chopsticks. Adjust heat to medium and cook until the grains are glossy, 1 to 2 minutes. Stir in ketchup and soy sauce, and cook, stirring, another 30 seconds or so to caramelize. Stir in peas to heat through, and deglaze the pan with dashi or chicken stock. Remove from heat and season to taste with salt and pepper.
• To make a perfect mound of rice on each plate, grease a small bowl with canola or safflower oil and pack 1 cup of the rice. Invert this over a plate and remove the bowl. Repeat with the other half of the rice on a second plate.
• Make the omelet: In a small (6- or 7-inch) nonstick skillet (or a well-seasoned carbon steel omelet pan), heat 1/2 teaspoon oil, or just enough to coat the pan, over medium-high. Beat 2 eggs with 1/2 teaspoon dashi or water, until yolks and whites are completely blended. Season with salt and pepper.
• Pour the egg mixture into the heated pan. Shake and swirl the pan over the heat, stirring constantly with chopsticks or a fork as the eggs cook. When lots of small curds have formed and the eggs are custardy, about 30 seconds, let cook undisturbed until nearly set, about 30 seconds. Run a butter knife or small spatula around the edge of the omelet, and tap the pan firmly against the stove to release the omelet. Turn the omelet out onto the rice, custardy side down. Use a clean dish towel or paper towel to push the edges under the rice.
• Repeat with the other 2 eggs for the second omelet. Dress the omelets with a zigzag of ketchup (or a cute design if you've got a steady hand), and serve.

MOM'S OMURICE

Steps:

• Heat the oil in a frying pan.
• Add the onion and stir until it is clear and soft.
• When it's cooked put onion aside,add more oil if needed, add chicken, salt and cook.
• When the chicken is cooked, add bacon, mushroom and stir When bacon and mushroom are just cooked, add flavouring mixture.
• Simmer on low-medium heat for 5-6 minutes.
• Add cooked rice, butter and stir occasionally while cooking eggs, when the rice is heated through, turn off heat.
• In a second pan add 1/4 of the butter and oil, break in two eggs, beat.
• When half cooked through, but still raw on top, add 1/4 of the rice mix to one side of the second pan on top of the half cooked eggs.
• Fold the other side of the eggs over the top of the rice mix.
• Remove to individual serving dish.
• Repeat steps 7 to 10 three more times.
• Mix heated sauce ingredients and pour 1/4 of sauce over each serving.