My special kind....... #1post1hope

Cut open the omelette to reveal the tasty Japanese style fried rice

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

Takes 5-10 mins

#KanoState

MY VERSIONANOTHER SIMPLE WAY GETTING KIDS TO ENJOY RICELOVING IT

I don't like it when the rice filling of omurice is soggy and flat, so I changed the order of doing things - and that was a big success!Instead of adding the flavorings after adding the rice, by flavoring the chopped ingredients first, the rice doesn't get flat and soggy, but is still well flavored.If you wrap the omelette in plastic film while it's still hot to neaten the shape, it will turn out nicely. For 1 serving. Recipe by Megutoraman

This rice omelette is easy to make but filled with love. There's no need to stir fry the rice, but it still tastes like it's all been sautéed together.If you add the seasoning ingredients to the rice at the very start, it won't absorb as much moisture as it should, so add them after the rice has soaked enough in water. The bell peppers will discolor if you add them early, so mix them in after the rice is cooked when it's entered the keep-warm stage.For the thin omelette (usuyaki tamago), please refer to the tips in. For 2 servings. Recipe by vegeful

inspired by japanese foods.

Inspired by: https://www.bbcgoodfood.com/recipes/pineapple-fried-rice