Omurice

Name: Omurice
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 200g Rice; 2 pcs egg; A few asparagus; 24g Haricot vert; 14g corn kernels; 2 tablets American ham; a little Canola oil; 1 tsp salt; 1.5 tsp starch; 2 tbsp ketchup

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

1

Omurice is a kind of imported delicacy. It is a relatively common and popular staple food in Japan. It is a dish made of fried rice wrapped in egg skins. Generally, it is made by frying the eggs into evenly thick egg skins, and then putting them in fried rice, Korean chili sauce, tomato sauce, salad oil and various other ingredients. It can be said that protein rice is a very popular dish in Southeast Asia, and it is not just a home cooking, it is also served in restaurants, and there are even omelet rice shops that specialize in all kinds of omelet rice.
In fact, we have not eaten authentic omelet rice in the restaurant. After carefully consulting some information and everyone’s recipes, we have a little understanding of omelet rice; today I tried to make omelet rice according to our favorite taste. It is exactly a kind of copy and copy; although there are many shortcomings in the first attempt, after tasting, I really know why it has been so popular: simple, delicious, and homey~~~

Omurice

1. Prepare all materials

2. Wash the rice

3. Put in the rice cooker to start the cooking button

4. Time is up to turn on the rice cooker, cook the rice so fragrant, let cool and set aside

5. Beat 2 eggs and then add starch and mix well

6. Strain with a sieve into another bowl and set aside

7. American ham slices, cut into small pieces and set aside

8. Heat the pan and pour the oil, fry the green beans first, then add the corn kernels and ham slices and fry them well

9. Re-pour the oil and add the rice

10. After sautéing, pour in the fried ham slices and 1 teaspoon of salt

11. Stir well and add tomato sauce

12. Stir well and set aside

13. Another flat-bottomed non-stick pan, the pan is heated and brushed with thin oil

14. Pour in the egg liquid and fry slowly over medium and low heat

15. When the egg mixture is about to solidify, put the fried rice into one side of the egg crust

16. Fold the other side of the egg skin together

Tips:
1. The effect of frying rice with cold rice is better. I cooked it the night before and fry it the next day.
2. Put some starch in the egg liquid, stir it and sieve it, it will be more delicious than the pure egg liquid fried egg skin