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Omurice (Japanese Omelet with Rice)




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Setsuko Yoshizuka


List of Ingredients




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


Recipe



Preparation:
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.