Breakfast Food
Omu Rice
| Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
Omu Rice
Who doesn’t like using up leftover rice and adding more protien to it like eggs? Also its kinda like an art work that you can add cute or fun design with the ketchup onto the egg.
Omu Rice
Print RecipeServings: 4 people
Calories: 351kcal
Who doesn't like using up leftover rice and adding more protien to it like eggs? Also its kinda like an art work that you can add cute or fun design with the ketchup onto the egg.
Equipment
- 1 whisk
- 1 flat pan
Ingredients
- 2 tablespoons of salted butter
- 3/4 cups chicken stock
- 34 cups Korean ketchup
- 8 ounces boneless chicken breast or rotisserie chicken
- 1 packet of mixed frozen peas carrots, and corn
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups of left over rice
- 3 eggs
- 3 teaspoons whole milk
- salt ground black pepper
- 3 teaspoons butter
- 4 tablespoons Korean ketchup
Instructions
- Whisk together the chicken stock and Korean ketchup set aside.
- Melt the butter int he pan or wok over medium heat.
- Add in the cooked chicken and cook for 1 minute stirring constantly until the chicken turns white or reheated if your using rotisserie chicken until warmed. Add in chicken stock and the packed of frozen packet of veggies (of your choice) add in the salt and pepper and cook for 3 minutes.
- Stir constantly Add in the cooked rice stirring constantly for about 2 minutes.
- Break up any clumps in the rice and cook for 30 more seconds. Set to aside.
- Melt 1 teaspoon of butter in small skillet. Wait until the pan is warmed then add in the whisked eggs spread the egg into the pan into a thin omelet. Cook for about 1 mint unit the egg sets. Remove from heat spoon in the rest of the 1/4 of the rice mixture on top of the omelet.
- Carfully fold it like a stuffed burrito, until all the rice in added into the egg.
- Top with Korean ketchup decorate it with a smile or a fancy design and serve immediately!
Notes
We followed the recipe in this book
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook] Omu Rice page 215. We made some changes that worked better for us like using cooked rotisserie chicken and using a packet of frozen veggies mix(you can use whatever package you like) to speed up the process and make it easier and cheaper.
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook] Omu Rice page 215. We made some changes that worked better for us like using cooked rotisserie chicken and using a packet of frozen veggies mix(you can use whatever package you like) to speed up the process and make it easier and cheaper.