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 non stick pan
Ingredients
- 2 tablespoons of salted butter
- 3/4 cups chicken stock
- 34 cups Korean ketchup
- 8 ounces boneless chicken breast or rotisserie chicken (or any left over meat you have)
- 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
- 2 tablespoons Kikkoman Hontsuyu Soup Base & Sauce (see notes)
- 1 full diced shallots
- 2 gloves garlic
Instructions
- Whisk together the chicken stock (torigara), Korean ketchup, and Hontsuyu Soup Base & Sauce set aside.
- Melt the butter into the pan or wok over medium heat.
- Sauted the shallots and garlic, for 2 minutes. Added 1 packet of frozen vegetables cooked for 2 minutes. Then add in cooked or leftover rice and ketchup/chicken stock and meat cooked for 4 to 5 minutes.
- Set aside once eveything is cooked.
- Small mixing bowl whisk 3 eggs together, add salt and pepper to taste. We doing an open omelet In the same non stick pan over medium heat, poured eggs and cooked for 2 to 3 minutes or until the eggs were half way done, then add in 1/4 cup of the rice mixture onto 1/2 onto the omelet then fold the omelet onto itself once.
- 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. If you want the Kikkoman Hontsuyu Soup Base & Sauce If you can't find the Kikkoman Honstsuyu Soup Base & Sauce, you can use 1 tablespoon of mirin and 1 tablespoon soy sauce.
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. If you want the Kikkoman Hontsuyu Soup Base & Sauce If you can't find the Kikkoman Honstsuyu Soup Base & Sauce, you can use 1 tablespoon of mirin and 1 tablespoon soy sauce.