Omu Rice Japanese Omelette Food

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OMU RICE (JAPANESE OMELETTE)



Omu Rice (Japanese Omelette) image

My mother taught me to make this recipe. It is a popular lunch dish, but is not traditional Japanese cooking. It is easy to make, but you dirty four pans and bowls.

Provided by chicken salt

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

4 cups cooked rice
100 g carrots, chopped in very small pieces
100 g red capsicums, chopped in very small pieces (bell pepper)
100 g onions, chopped in very small pieces
150 g bacon, chopped in small batons
50 g tomato paste
2 teaspoons oil
8 eggs (2 per person)
2 teaspoons sugar
2 teaspoons oil
salt and pepper
4 teaspoons oil, to cook eggs, using one teaspoon at a time
8 teaspoons tomato ketchup, garnish

Steps:

  • Prepare the vegetables and bacon. Mix well in a bowl, and set aside.
  • In another bowl, whisk the eggs well. Add the sugar, oil, salt and pepper. Set aside.
  • Heat the first two teaspoons of oil in a deep saucepan, and add the vegetables. Cook for 5-10 minutes (until the vegetables are tender). Add the rice, and stir well.
  • Add the tomato paste, and stir well. Cook for 2 minutes. Remove from heat.
  • The next step has a long explanation, but it is not hard. It needs to be repeated for each of the four servings, and takes about 3 minutes each time. The series of photos will give you a good idea of part of the process.
  • Put one teaspoon of additional oil in a large, heated, non-stick frying pan. Use a brush to spread the oil around the base of the pan. Pour in 1/4 of the egg mixture, and tilt the pan to coat the base. Cook for about 2 minutes. Scrape the egg away from the edges of the pan. Add 1/4 of the rice mixture to one side of the cooked egg. Flip the other side of the egg over the rice mixture. Invert a plate over the pan. Pick the pan up and turn it over, and your omelette is on the plate. Garnish with the tomato ketchup.
  • Repeat the previous step 3 more times.

Nutrition Facts : Calories 692.2, Fat 36, SaturatedFat 10.1, Cholesterol 397.5, Sodium 683.7, Carbohydrate 67.4, Fiber 2.8, Sugar 9.6, Protein 22.8

OMURICE (JAPANESE-STYLE OMELETTE AND RICE)



Omurice (Japanese-Style Omelette and Rice) image

Make and share this Omurice (Japanese-Style Omelette and Rice) recipe from Food.com.

Provided by Maggie

Categories     Japanese

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1 1/2 cups cooked rice
100 g chicken, cut into small pieces
1 small onion, finely chopped
salt and pepper, to taste
80 g frozen mixed vegetables (optional)
2 -3 tablespoons ketchup (Japanese-style, if available)
2 eggs
2 tablespoons butter
1 tablespoon milk or 1 tablespoon water

Steps:

  • Melt 1 tablespoon butter in a large frying pan, and add the chicken, onion and a dash of salt and pepper, and cook on medium heat until the chicken is done, and the onion is translucent.
  • Add the mixed vegetables (optional) and cook until they are heated.
  • Slide the above mixture to one side of the pan and add ketchup to the other. Let it heat through just a bit and then mix both sides together.
  • Add the rice and continue to heat and mix it all together so that all of the rice has a light coating of ketchup (add a little more if needed - it should be coated, not soupy).
  • If using one pan, remove the rice mixture, set aside and clean the pan.
  • Melt 1/2 tablespoon of buttera and mix one egg with water, salt and pepper and then pour it into the pan, swirling it gently to cover the entire bottom. Let it continue to cook a minute or two until set.
  • Put half of the chicken and rice mixture on top of the very thin omelette, fold two sides (wings) toward the middle (it's OK if they don't meet!).
  • Place a plate face-down on top, hold the plate and invert the pan and lift it off so that the folded in wings are under the rice.
  • Repeat from Step 6 with the second egg and remaining rice mixture.
  • Serve with more ketchup, and make it fun by writing a message on the omurice or the plate.

Nutrition Facts : Calories 495.6, Fat 24.5, SaturatedFat 11.3, Cholesterol 255.1, Sodium 379.6, Carbohydrate 47.6, Fiber 1.1, Sugar 5.1, Protein 19.9

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