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Omelette Rice (aka “Omurice”)

Omelette rice, or “omurice” or “omu raisu” as it’s more popularly called, is a Japanese staple and a great favourite with kids and kids at heart. It’s basically fried rice wrapped in an omelette. Chicken is typically used, and if you’re feeling especially loving and creative, you can spell your kid’s name on the outside of the omelette using ketchup!

This is great with steamed long beans or baby greens on the side, and fresh, cut-up fruit as dessert afterwards. You don’t have to l[..]

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Omelette Rice (aka “Omurice”)
INGREDIENTS
  • 30 MINS
  • Fry
  • lunch
  • Gluten Free
    CASEIN FREE

METHOD

1.

Heat olive oil in a pan over medium. Add onions, and stir fry for a few seconds until fragrant. Add garlic, and stir fry until aromatic and starting to turn brown at the edges.

2.

Add chicken and mushrooms, and stir fry until chicken turns slightly opaque, around a minute and a half.

3.

Pour in canned tomatoes, add crushed bouillon cube, and add bay leaf.

4.

When the sauce starts to simmer, add the peas. Season with salt and pepper. Let it simmer for two more minutes, then remove the bay leaf.

5.

Add the rice and stir, breaking up clumps, if any. Divide into two parts, set aside and keep warm.

6.

In a separate pan, heat up olive oil on medium until it starts shimmering.

7.

Pour in half of the eggs and immediately turn the heat down to low. Lift the pan a little and swirl the egg until it coats the bottom of the pan.

8.

When the eggs are half-solidified, take half of the chicken rice and pour it into the middle of the egg. Quickly fold the sides of the egg over the rice (it doesn’t have to cover all the rice). Let it cook a little more until it’s more firmly set, but not completely.

9.

With an underhanded grip, flip the rice and egg mixture onto a plate. Quickly tuck the sides of the egg more tightly under the rice until it’s egg-shaped (or football-shaped), before the egg completely sets (it will keep cooking even after it’s taken off heat).

10.

Drizzle ketchup or tomato sauce over the top, and serve with steamed long beans or baby greens.

Nutrition per serving

The nutritional information above is only intended for guidance.
  • kcalories 0
  • protein 0
  • carbs 0
  • fat 0
  • saturates 0
  • fiber 0
  • sugar 0
  • salt 0

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INGREDIENTS

  • 130g boneless, skinless chicken thigh, cut into pieces slightly smaller than bite-size
  • Salt and pepper
  • 1/4 onion, minced
  • 4 pcs button mushrooms, chopped into small pieces
  • 1 clove garlic, minced
  • 30g frozen or fresh peas
  • 4 eggs, beaten
  • 200g canned tomatoes
  • 1/2 bouillon cube
  • 1 bay leaf
  • Olive oil
  • 280g steamed rice (cooked with slightly less water than usual)

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