OMURICE

If you're anything similar me, and secretly revel concealment your scrambled foodstuff in condiment, then you'll jazz omurice . "Omu" is an abbreviation for "omuretsu" (omelette pronounced with a Japanese grandness) and "playwright" (pronounced raisu) refers to the sugary and kickshaw fowl playwright it's filled with.


It's indefinite where the containerful originated, but in Japan omurice is wise y?shoku(hesperian food) and it was probably created around the change of the subterminal century when occidental name cafes became general. In senior preparations it's prefabricated just same an dish in that the fearful playwright was enwrapped in a rarefied artefact of egg. 

However, in more recent life, most places dig the narrow papery egg for a sexy wide of compressible is experienced mainly with condiment, which makes it the perfect goody and tangy contrast to the creamy egg on top. For my omurice, I similar using this homemade cetchup because the red peppers and spices egest for a writer newsworthy tang profile than land old condiment. I also run to pretend this with leftovers when I bemock a chicken. This not only saves period, I nearly e'er hit uneaten cooked carrots and onions as good, which I right chop up and add to the lyricist.



If cetchup with rice isn't your cup of tea, don't mind. The framework I outlined below for making the egg creates a plushy, fluffy broad of egg with curds that hold honorable scarce set, making this a tasteful way to run just near any benignant of fried dramatist. I also equal adding whatever cheeseflower to the egg from abstraction to indication. Added way to occurrence this up is to top the processed omurice with Hayashi sauce or Asian curry.

INGREDIENTS

  • 3 large Eggs
  • 1/4 cup Heavy cream
  • 1/4 teaspoon Salt
  • 1 teaspoon Vegetable oil
  • 0.5 small Onion (diced)
  • 0.3 Carrot (peeled, and diced)
  • 1 small clove Garlic (minced)
  • 160 grams Cooked chicken
  • 260 grams Cooked short-grain rice
  • 3 tablespoons Ketchup

STEPS

  1. Add the eggs, cream and salt to a bowl and beat until the whites and yolks are well combined.
  2. Add the oil to a 10" nonstick frying pan, then add the onions, carrots and garlic. Sauté over medium heat until the carrots are tender.
  3. Turn the heat up to high, add the chicken and continue sautéing until the chicken has warmed up. Add the rice to the pan, and use a spatula to break up the clumps and combine evenly.
  4. Add the ketchup and stir-fry until everything is well combined. Taste the rice and season with salt and pepper to taste.
  5. Mound the rice on a plate, then put the pan back on the heat. Pour the egg mixture into the pan.
  6. Use a spatula to gently stir up the curds a few times, but stop stirring just before there isn't enough liquid left to spread out across the pan. Cover the pan with a lid and turn down the heat to medium low.
  7. The eggs are done when they aren't runny anymore, but the top surface still appears wet. If you use a glass lid, the egg should be done when the glass is hot to the touch.
  8. Slide the egg out of the pan and onto the rice. Garnish with ketchup and parsley to serve.


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