Food time!
Here's an oldie! I really thought I had already posted this but I guess not! Omurice, which can be separated out into omelet rice, I must assume is a Japanese creation. Basically you take some rice, add chicken and some veggies, squirt on some ketchup and throw an egg on top of it all and you are left with a deliciously awesome meal. 
First, I diced some onion and bell peppers. I used half an onion and 3 baby bell peppers. I also cubed the chicken.
I popped the peppers and the onions into the pan with a bit of olive oil first. After they browned and softened a bit, I added the chicken. 
Make sure the chicken is cooked through before you add the rice.
So, when I was in Japan, I used store bought rice that was already cooked for me. I heated it up for about a minute before adding it to the chicken veggie mixture. Having it hot helped it mix better with the other ingredients. (Also, make sure your heat is on med-low or low at this point. You don't want the rice to stick to the pan. You can also add some rice wine to help with sticking/burning. 
After a rough mix, add some ketchup! I like a lot of ketchup in mine, so I add a little extra. It took me one or two tries to figure out that I like mine covered in ketchup. And then mix that up really well and your ready to put it on a plate.
Try to shape the rice mix into an oval, because the egg will be covering it. 
Hopefully, you're not as ghetto as I am and can afford some plates and silverware....hahaha. Scramble the eggs and then pour them into a pan that has been lightly oiled and on medium heat. Also, you want to use about 3 eggs. If you use too few and you're using a wide pan, then the egg will be really thin and will break easily. 
Once the sides solidify, pull them back a bit and tilt the pan so that the liquid egg can move to the free space. 
Cook the egg until it's to your liking. I don't like slimy eggs, so I usually cook them until almost everything is solid. Next comes the tricky part.
The trick is to flip the egg onto the rice without breaking it and covering all of the rice. This just takes practice. Half the time the egg sticks to the pan for me or I toss the egg half on and half off the plate. 
Hmmm....As you can see, I need a little more work at it. And to top everything off, I add more ketchup of course!
And then dig in. I like omurice because I can eat about half of it, and then eat the other half for lunch the next day (with a little extra ketchup). At first, I hated omurice. I thought it was weird and the only thing I would ever put on eggs was a little salt. But somehow I tried it and it grew on me. A lot. I highly recommend it!
Here's an oldie! I really thought I had already posted this but I guess not! Omurice, which can be separated out into omelet rice, I must assume is a Japanese creation. Basically you take some rice, add chicken and some veggies, squirt on some ketchup and throw an egg on top of it all and you are left with a deliciously awesome meal. First, I diced some onion and bell peppers. I used half an onion and 3 baby bell peppers. I also cubed the chicken.I popped the peppers and the onions into the pan with a bit of olive oil first. After they browned and softened a bit, I added the chicken. Make sure the chicken is cooked through before you add the rice. So, when I was in Japan, I used store bought rice that was already cooked for me. I heated it up for about a minute before adding it to the chicken veggie mixture. Having it hot helped it mix better with the other ingredients. (Also, make sure your heat is on med-low or low at this point. You don't want the rice to stick to the pan. You can also add some rice wine to help with sticking/burning. After a rough mix, add some ketchup! I like a lot of ketchup in mine, so I add a little extra. It took me one or two tries to figure out that I like mine covered in ketchup. And then mix that up really well and your ready to put it on a plate.Try to shape the rice mix into an oval, because the egg will be covering it. Hopefully, you're not as ghetto as I am and can afford some plates and silverware....hahaha. Scramble the eggs and then pour them into a pan that has been lightly oiled and on medium heat. Also, you want to use about 3 eggs. If you use too few and you're using a wide pan, then the egg will be really thin and will break easily. Once the sides solidify, pull them back a bit and tilt the pan so that the liquid egg can move to the free space. Cook the egg until it's to your liking. I don't like slimy eggs, so I usually cook them until almost everything is solid. Next comes the tricky part. The trick is to flip the egg onto the rice without breaking it and covering all of the rice. This just takes practice. Half the time the egg sticks to the pan for me or I toss the egg half on and half off the plate. Hmmm....As you can see, I need a little more work at it. And to top everything off, I add more ketchup of course!And then dig in. I like omurice because I can eat about half of it, and then eat the other half for lunch the next day (with a little extra ketchup). At first, I hated omurice. I thought it was weird and the only thing I would ever put on eggs was a little salt. But somehow I tried it and it grew on me. A lot. I highly recommend it! 
No comments:
Post a Comment