Omurice (Rice Omelette)

Name: Omurice (Rice Omelette)
Yield: 2 servings
Cuisine: American
Ingredients: 700 grams Hot cooked rice; 160 grams Chicken breast or thigh meat; 1/2 Onion; 1/2 Carrot; 1 as much (to taste) Frozen green peas; 1 can, 320 grams Canned tomato sauce; 200 ml Tomato ketchup; 1 dash Salt and pepper; 1 tsp each Butter (or margarine), vegetable oil; 6 Eggs; 2 tbsp Heavy cream (or milk); 1 dash Salt and pepper; 1 tsp each Butter (or margarine), vegetable oil; 2 sprigs Watercress for garnish

cookpad.japan @cookpad_jp

I feel so happy when I have delicious food. The memory of those flavors lingers on afterwards. Recently, I've been thinking that it's so wonderful to be able to share the same memories with people important to you through cooking.

It may look like there are many steps in this omelette recipe, but it's actually a simple way to recreate the "fluffy and creamy" texture of restaurant omelette without fail.
Please adjust the cooking times in Steps 1 and 4 to taste! It's best to stop cooking the omelette when it's softer-set than you think it ought to be. For 2 large servings!. Recipe by Masa yon

cookpad.japan @cookpad_jp

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Ingredients

2 servings

chicken rice
700 gramsHot cooked rice
160 gramsChicken breast or thigh meat
1/2Onion
1/2Carrot
1as much (to taste) Frozen green peas
1can, 320 grams Canned tomato sauce
200 mlTomato ketchup
1 dashSalt and pepper
1 tspeach Butter (or margarine), vegetable oil
To make 2 omelettes:
6Eggs
2 tbspHeavy cream (or milk)
1 dashSalt and pepper
1 tspeach Butter (or margarine), vegetable oil
2sprigs Watercress for garnish

Saved

Steps

1

Combine the tomato sauce and ketchup in a small pan, and warm it up over low heat.
2

Finely chop the onion and carrot. Heat up the butter and vegetable oil in a frying pan, and sauté the chopped vegetables.
3

In the meantime, cut the chicken into 1cm dice. When the onion is translucent, add the chicken and green peas to the frying pan and sauté.
4

Add 1/3 of the Step 1 sauce to the frying pan and mix it in. Add the cooked white rice and sauté. Optionally add more of the sauce, and season with salt and pepper.
5

While the rice is cooked, warm up the plates in the microwave.
6

When the chicken rice is done, arrange it on the warmed up plates.
7

Make the omelettes: Rinse out the frying pan, and heat it up. Break 3 eggs and 1 tablespoon of fresh cream into a bowl, add salt and pepper and mix!
8

OK! Things move quickly from here! First, put the butter and vegetable oil in the hot frying pan. Pour in the egg mixture before the butter browns, and count up "12 seconds"!
9

Next, pour the egg back into the bowl it was in before! Then mix it up with a fork until it falls apart completely!
10

Turn the heat under the frying pan up to high, and pour the mixed up egg mixture back in it. Count up "5 seconds" without moving the frying pan.
11

Then roll up the omelette by tapping the frying pan! I can't do that well myself, so I rolled it up with a spatula.
12

Slide the omelette to the edge of the frying pan, and flip it over on top of the Step 6 chicken rice!!
13

Yay!
14

The omelette is really soft inside, so just hide any rips with the tomato sauce! Make another omelette in the same way.
15

Pour the tomato sauce over the omelette over to finish. Done!! I used some chervil as garnish. You could use dried parsley instead!
16

If there's any chicken rice left over, use it in a bento the next day!