Japanese omurice is a very tasty rice mixture wrapped in a egg.

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Name: Japanese Omurice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Chicken thigh; 1/2 Onion diced; 1 clove Garlic minced; 1 tablespoon White wine; 3 Egg; 3 tablespoon Ketchup; 1 Chicken bouillon; 1/4 Frozen peas; 1 1/2 cup Rice cooked; 2 tablespoon Vegetable oil

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INGREDIENTS

1 Chicken thigh
1/2 Onion ; diced
1 clove Garlic ; minced
1 tablespoon White wine
3 Egg
3 tablespoon Ketchup
1 Chicken bouillon
1/4 Frozen peas
1 1/2 cup Rice ; cooked
2 tablespoon Vegetable oil

INSTRUCTIONS

This recipe can be tailored to fit your own taste.

Fill a small pot with water and bring to a boil.

While the water is boiling you can chop the ingredients.

Dice the onion.

Mince the garlic.

Debone the chiken thigh and cut into 1/2in pieces.

Thighs are used because they stay moist and dont dry out easily.

But chicken breast can be used.

Put frozen peas in a strainer and pour boiling water over the peas slowly making sure all the peas get a good bath.

Now in a mediun size skillet add 1 tablespoon of oil and turn the heat to medium.

Any oil can be used.

When the oil is hot add the garlic and stir around a few seconds.

Then add the onions.

Stir until the onion become transparent.

Now add the chicken.

Stir until chicken becomes white and firm.

Now add a tablespoon of rice wine.

Can be substituted with any cooking wine or white wine.

Stir until the wine has evaporated.

Crumble the bouillon cube into the mixture then add the ketchup.

You can add more or less ketchup depending on your taste.

Stir for a minute to make sure everything is well blended.

Add the cooked rice.

Stir well making sure to break up any big chunks of rice.

When well blended remove from heat.

Scramble the 3 eggs very good.

Pan size will determine the thickness and size of the egg "blanket".

The smaller the pan the thicker and smaller the egg "blanket , the larger the pan the thiner and larger the egg "blanket".

In a medium to large skillet add the last tablespoon of oil.

Make sure the heat in on low to medium. You dont want your eggs to burn.

If using a nonstick skillet less oil can be used.

When oil is heated add the egg to the skillet.

Swirl the eggs around the pan to coat the whole bottom of the pan with the eggs.

When the egg is cooked all the way through remove from the heat.

If the egdes of the egg hasnt started to pull away from the pan already very gently use a spatula to pull the edges free.

You want the egg to move freely in the pan.

Add the rice mixture down the center of the egg.

Now gently bring the sides of the egg to cover the mixture.

If it doesnt completely cover the rice mixture thats ok, as long at it covers most of the sides.

Now the tricky part ! Getting it on the plate !

Now gently push the whole thing to the edge of the pan opposite the handle.

Take your plate and put it on top of the pan.

Flip the pan over and the omurice should be on the plate seam side down.

If it didnt plop out perfectly just push the rice back in under the egg and inconspicuously tuck the egg back around the rice.

While its still hot take a paper towel put it over the omrice and shape into a nice oval.

Squeeze a nice ketchup pattern on the omurice and enjoy!

NOTES

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Japanese Omurice

1 Chicken thigh
1/2 Onion diced
1 clove Garlic minced
1 tablespoon White wine
3 Egg
3 tablespoon Ketchup
1 Chicken bouillon
1/4 Frozen peas
1 1/2 cup Rice cooked
2 tablespoon Vegetable oil

This recipe can be tailored to fit your own taste. 
Fill a small pot with water and bring to a boil. 
While the water is boiling you can chop the ingredients.
Dice the onion.
Mince the garlic.
Debone the chiken thigh and cut into 1/2in pieces.
Thighs are used because they stay moist and dont dry out easily.
But chicken breast can be used.
Put frozen peas in a strainer and pour boiling water over the peas slowly making sure all the peas get a good bath.
Now in a mediun size skillet add 1 tablespoon of oil and turn the heat to medium. 
Any oil can be used. 
When the oil is hot add the garlic and stir around a few seconds.
Then add the onions.
Stir until the onion become transparent.
Now add the chicken. 
Stir until chicken becomes white and firm.
Now add a tablespoon of rice wine. 
Can be substituted with any cooking wine or white wine.
Stir until the wine has evaporated.
Crumble the bouillon cube into the mixture then add the ketchup. 
You can add more or less ketchup depending on your taste.
Stir for a minute to make sure everything is well blended. 
Add the cooked rice. 
Stir well making sure to break up any big chunks of rice.
When well blended remove from heat.
Scramble the 3 eggs very good.
Pan size will determine the thickness and size of the egg "blanket". 
The smaller the pan the thicker and smaller the egg "blanket , the larger the pan the thiner and larger the egg "blanket".
In a medium to large skillet add the last tablespoon of oil.
Make sure the heat in on low to medium. You dont want your eggs to burn. 
If using a nonstick skillet less oil can be used. 
When oil is heated add the egg to the skillet.
Swirl the eggs around the pan to coat the whole bottom of the pan with the eggs.
When the egg is cooked all the way through remove from the heat. 
If the egdes of the egg hasnt started to pull away from the pan already very gently use a spatula to pull the edges free. 
You want the egg to move freely in the pan.
Add the rice mixture down the center of the egg.
Now gently bring the sides of the egg to cover the mixture.
If it doesnt completely cover the rice mixture thats ok, as long at it covers most of the sides.
Now the tricky part ! Getting it on the plate !
Now gently push the whole thing to the edge of the pan opposite the handle.
Take your plate and put it on top of the pan.
Flip the pan over and the omurice should be on the plate seam side down.
If it didnt plop out perfectly just push the rice back in under the egg and inconspicuously tuck the egg  back around the rice.
While its still hot take a paper towel put it over the omrice and shape into a nice oval.
Squeeze a nice ketchup pattern on the omurice and enjoy!

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Split Japanese Omurice.
sherianniac

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (814g)
Recipe Makes: 2

Calories: 776
Calories from Fat: 173 (22%)

Amt Per Serving		% DV

	Total Fat 19.3g	26 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 9.5g
	Polyunsanturated Fat 4.4g
Cholesterol 345.9mg		106 %
Sodium 790mg		27 %
Potassium 373mg		10 %
Total Carbohydrate 119.8g		35 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 114g
Protein 27.9g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 776

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REVIEWS

foodfanatic99

So delicious, one of my favorites! Thanks for posting.:)

dfrogge

11y

Sporkle

Very tasty and easy recipe to follow. Will definitely be making this again

11y

sherianniac

[I posted this recipe.]

15y