View attachment 334980
Ingredients
3 tablespoons ketchup
2 tablespoons chicken stock, vegetable stock or water
1 tablespoon vegetable oil
6 button mushrooms chopped
1/4 cup onions finely chopped
1 small carrot diced
1/4 cup frozen peas thawed
2 cups cooked short grain Japanese rice
salt and pepper to taste
*For the omelette:
4 large eggs
2 tablespoons water
1 tablespoon vegetable oil
Instructions
1. Whisk ketchup and stock in a bowl and set aside.
2. In a deep skillet over medium/high heat, add oil and mushrooms. Cook for 4-5 minutes, or until the water from the mushrooms has evaporated.
3. Add onions, carrots and peas and cook for 3 minutes, or until carrots are tender but still yield a soft crunch.
4. Add rice and break it up using a plastic or wooden paddle. Mix well and add ketchup mixture. Mix well until the rice is evenly colored. Turn the heat to the lowest temperature and season with a little salt and pepper.
*Making the omelettes:
1. In a separate mixing bowl, whisk 2 eggs and 1 tablespoon water.
2. In a frying pan over high heat, add vegetable oil and swirl to evenly coat the bottom. When the oil is hot, add the egg mixture and swirl around to create a round omelette. When the omelette is mostly cooked (slightly runny top), lower the heat to low.
3. Add half of the rice mixture in the center of the omelette and gently fold each side toward the center. It doesn't have to entirely cover the rice, just enough that you can fold a little of the omelet over the rice. Place a plate on top of the pan (make sure it's touching the pan, flat) and quickly flip the pan so the omelette falls onto the plate. Top with a zig zag ketchup pattern and serve.
4. Repeat the same step for the second omurice omelette.
Ingredients
3 tablespoons ketchup
2 tablespoons chicken stock, vegetable stock or water
1 tablespoon vegetable oil
6 button mushrooms chopped
1/4 cup onions finely chopped
1 small carrot diced
1/4 cup frozen peas thawed
2 cups cooked short grain Japanese rice
salt and pepper to taste
*For the omelette:
4 large eggs
2 tablespoons water
1 tablespoon vegetable oil
Instructions
1. Whisk ketchup and stock in a bowl and set aside.
2. In a deep skillet over medium/high heat, add oil and mushrooms. Cook for 4-5 minutes, or until the water from the mushrooms has evaporated.
3. Add onions, carrots and peas and cook for 3 minutes, or until carrots are tender but still yield a soft crunch.
4. Add rice and break it up using a plastic or wooden paddle. Mix well and add ketchup mixture. Mix well until the rice is evenly colored. Turn the heat to the lowest temperature and season with a little salt and pepper.
*Making the omelettes:
1. In a separate mixing bowl, whisk 2 eggs and 1 tablespoon water.
2. In a frying pan over high heat, add vegetable oil and swirl to evenly coat the bottom. When the oil is hot, add the egg mixture and swirl around to create a round omelette. When the omelette is mostly cooked (slightly runny top), lower the heat to low.
3. Add half of the rice mixture in the center of the omelette and gently fold each side toward the center. It doesn't have to entirely cover the rice, just enough that you can fold a little of the omelet over the rice. Place a plate on top of the pan (make sure it's touching the pan, flat) and quickly flip the pan so the omelette falls onto the plate. Top with a zig zag ketchup pattern and serve.
4. Repeat the same step for the second omurice omelette.
