Fluffy Omelet Rice – (Omurice)
Fluffy Omelet RIce
One of most popular Japanese dish
Ingredients
- 2 Cup cold cooked rice
- 1/2 chicken Breast or thigh meat
- 1 Sausage or Wiener of choice
- 1/2 Onion Diced
- 5 tbsp Ketchup
- 1/4 tsp Black Pepper
- 1/4 tsp Chicken Bouillon Knorr
- 1/4 tsp Garlic Powder
- 1 tbsp Mayonnaise For Egg
- 2 Eggs
- 2 tbsp Milk
- 10 g Butter
Notes
Finely chop the onion, cut the chicken meat into bite-sized pieces, and cut the sausage into thin slices of about 5 mm.
Heat a frying pan and add oil.
Fry the onions in a frying pan. Fry over medium-low heat until softened and translucent. When the onions become soft, add the chicken meat and sausage and stir-fry until cooked through
Adjust the taste with salt, add the rice, and mix quickly so that the ingredients are evenly distributed.
Add ketchup and stir-fry until everything turns the color of chicken rice, then add black pepper. Please place it in a bowl-shaped container such as a rice bowl, invert it onto a plate, and cut it into a bowl shape. Chicken rice is now complete.
Break the eggs into a bowl and whisk.
Add milk and mayonnaise and mix well. There is no need to worry about the mayonnaise becoming lumpy, as it will disappear when cooked. Heat a small frying pan (preferably non-stick, such as Teflon coated) well.
Now, the battle begins! Add 10g of butter (or 1 piece of butter if it’s already cut) and swirl the frying pan around to melt the butter.
Before the butter is completely melted (while there is still some solid butter left), turn the heat low and add the egg mixture you made.
Wait 5 seconds without touching the mixture, then use chopsticks to stir the mixture in large circles from the edges of the frying pan to the center. Like making scrambled eggs! Moving the frying pan back and forth will make it even more fluffy! Mix for about 10 seconds, then count for 10 seconds without touching.
Remove from the heat and use chopsticks to peel the edges of the egg from the frying pan.
Slide a spatula, etc., between the egg and the frying pan and slide it onto the chicken rice.
Cover any torn areas with ketchup.
Heat a frying pan and add oil.
Fry the onions in a frying pan. Fry over medium-low heat until softened and translucent. When the onions become soft, add the chicken meat and sausage and stir-fry until cooked through
Adjust the taste with salt, add the rice, and mix quickly so that the ingredients are evenly distributed.
Add ketchup and stir-fry until everything turns the color of chicken rice, then add black pepper. Please place it in a bowl-shaped container such as a rice bowl, invert it onto a plate, and cut it into a bowl shape. Chicken rice is now complete.
Break the eggs into a bowl and whisk.
Add milk and mayonnaise and mix well. There is no need to worry about the mayonnaise becoming lumpy, as it will disappear when cooked. Heat a small frying pan (preferably non-stick, such as Teflon coated) well.
Now, the battle begins! Add 10g of butter (or 1 piece of butter if it’s already cut) and swirl the frying pan around to melt the butter.
Before the butter is completely melted (while there is still some solid butter left), turn the heat low and add the egg mixture you made.
Wait 5 seconds without touching the mixture, then use chopsticks to stir the mixture in large circles from the edges of the frying pan to the center. Like making scrambled eggs! Moving the frying pan back and forth will make it even more fluffy! Mix for about 10 seconds, then count for 10 seconds without touching.
Remove from the heat and use chopsticks to peel the edges of the egg from the frying pan.
Slide a spatula, etc., between the egg and the frying pan and slide it onto the chicken rice.
Cover any torn areas with ketchup.