Japanese Style Thick Omelet Rice

Name: Japanese Style Thick Omelet Rice
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: A bowl (depending on your own appetite) Plain rice; 4-five egg; 50-100ml ketchup; Look at one's own appetite shrimp; 5-7 cloves garlic; 1/6 onion; A spoon Fuel consumption; Some White pepper; Some salt; Some water

by South Rim

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

I have eaten omelet rice three times. The first time it was fried rice, wrapped in a half moon shape. The second time at a very expensive restaurant, it was delicious, but I forgot to copy it. For the third time in a street izakaya, the egg crust is very thick and very tender. The inside is white rice. It is not sprinkled with two tomato sauces on it, but the whole rich tomato juice is topped. The shape is different from most of it, but the tomato juice is added. Serve the tender egg crust, the taste is fresh, and the meal is served. The leader is pestering me to eat every day. Okay, let’s explore it by ourselves and replicate 80% of it. The leader does not want to eat too much.

Japanese Style Thick Omelet Rice

1. Four eggs were put into the bowl, these two were stirred up by me twice before I remembered to take pictures

2. Beaten up

3. Adding white pepper powder, it doesn’t seem to taste it, but the leader insisted on adding it, so I had to add it

4. Add salt to make the eggs tasteful. Don’t be too salty.

5. Add so much water to the egg liquid to make the egg skin more tender

6. Add oil to the pan, low heat, add the egg mixture, and fry slowly. It is not easy to turn over. I always use another pan to help. Turn the egg skins in the pan over and pour it into another pan, and then pour it back. Frying, low heat and patience can make it tender. Obviously my finished product is burnt

7. Put white rice or leftovers on the plate and gather them into a soil bun, or put the rice into a bowl first, and then reverse it.

8. The egg skin was covered with rice, and the egg skin was burnt, ooh. If it’s a tender egg skin, be careful not to break it

9. Add oil to the pot and start preparing tomato juice

10. Chop the onion and garlic, pour them into the pot and stir fry for a nice aroma. Don’t let go of these two at your discretion, or you have a better diy

11. Stir fry

12. Pour enough ketchup to taste

13. Low heat to medium heat, mix the ketchup evenly, pour it in and lose the fuel, I don’t know if it tastes like, the leader said to do it like this

14. Add shrimp, stir fry until cooked, careful to stick to the pan

15. Add water and cornstarch, and mix the cornstarch with water in advance, otherwise it won't batter and become balls. \nYou can add rice vinegar if you love sourness. \nThen the sauce is collected over the fire, the shrimps are almost cooked, and the juice is enough, then pour it out on the omelet rice, and it's done

Tips:
This time I got burnt, and I didn’t need to take out the SLR to shoot. The appearance is not good, but the taste is good, suitable for killing leftovers, suitable for one person. The leader likes it very much, and the replication and improvement are also very successful. Thank you for watching.