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Omurice (Japanese Omelet with Rice)

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe by Setsuko Yoshizuka

List of Ingredients

* 4 cups steamed Japanese rice
* 1/2 lb. chicken breast
* 1 green peppers, chopped
* 1/2 onion, chopped
* 4 white mushrooms, sliced
* vegetable oil for frying
* salt and pepper to season
* 8 eggs
* 4 Tbsp. ketchup


Recipe

Cook steamed rice.

Cut chicken into small pieces.

Chop green pepper and onion.

Slice mushrooms thinly.

Heat vegetable oil in a large skillet and saute chicken.

Add onion,mushrooms, and green pepper in the skillet and saute together until softened.

Add steamed rice in the pan and stir-fry together.

Sprinkle some salt and pepper.

Stop the heat and add ketchup and mix well.

Set the seasoned rice aside.

Heat 1 tsp of vegetable oil in a large skillet.

Beat two eggs in a small bowl and pour the egg in the skillet.

Quickly spread the egg and make a round omelet.

Place 1/4 of the seasoned rice in the middle of the omelet and fold top and bottom sides of omelet over the rice.

Cover the frying pan with a plate and turn them over to place the omerice in the plate.

Repeat this process to make four omelet rice.

Put some ketchup on top of omurice just before serving.