Ingredients for Mom's Omurice
- Vegetable Oil
- 1/2 cup finely chopped onion
- Chicken Breasts
- Salt
- Bacon
- Mushrooms
- Cooked Rice
- 2 tablespoons butter (1 for rice, 1 for omelet)
- Tomato Puree
- Tomato Ketchup
- Sake
- salt and pepper to taste
- 3 large eggs
- 1 tablespoon Worcestershire sauce
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How to Make Mom's Omurice
- **Prepare the Rice:** Cook 2 cups of Japanese short-grain rice according to package directions. Set aside to cool slightly.
- **Make the Omurice Filling:** Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add 1/2 cup finely chopped onion and sauté until softened, about 3 minutes. Add 1 cup of diced cooked chicken (or substitute with 1 cup cooked ground beef or shrimp), 1/2 cup frozen peas and carrots, and 1/2 cup ketchup. Stir-fry for 5 minutes until heated through.
- **Stir-fry the Rice:** Add the cooked rice to the skillet. Stir in 2 tablespoons of soy sauce, 1 tablespoon of Worcestershire sauce, and a pinch of salt and pepper. Cook for 5-7 minutes, stirring frequently, until heated through and well combined.
- **Make the Omelet:** Whisk 3 large eggs with 1 tablespoon of milk and a pinch of salt in a bowl. Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Pour the egg mixture into the skillet and cook, swirling the pan to create a thin, even layer. Once the edges are set, but the top is still slightly wet, carefully lift the edges and tilt the pan to let uncooked egg flow underneath.
- **Assemble the Omurice:** Spoon the fried rice onto one half of the omelet. Gently fold the other half of the omelet over the rice to enclose it completely.
- **Serve:** Slide the omurice onto a plate. Garnish with ketchup art (optional) and serve immediately. Enjoy the taste of home!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
49g
Fat
53g
Carbs
22g
