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Omurice (Japanese omelet) by Elle Bee

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Omurice

Prep Time: 15 minutes

Cook Time: 15 minutes

Yields: 4 servings

Description Edit

Who knew that rice in an omelet could taste so good? Although this is a traditional Japanese lunch item, smaller servings of this delicious treat can serve as a side dish. Enjoy!

Ingredients Edit

  • 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
  • 1 c. vegetable oil
  • 8 eggs

Directions Edit

1. Cook steamed rice as directed.

2. Cut chicken into small pieces.

3. Chop green pepper.

4. Slice mushrooms thinly.

5. Heat vegetable oil in a large skillet and sauté chicken. Add onion, mushrooms, and green pepper in the skillet and sauté together until tender.

6. 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.

7. 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.

8. Place 1/4 of the seasoned rice in the middle of the omelet. Fold top and bottom sides of omelet over the rice. Cover the frying pan with a plate and turn them over to place the omurice in the plate.

9. Repeat this process to make four omurice(s).

10. Serve and top with ketchup (optional).

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