Best Moms Omurice Recipes

MOM'S OMURICE

Steps:

• Heat the oil in a frying pan.
• Add the onion and stir until it is clear and soft.
• When it's cooked put onion aside,add more oil if needed, add chicken, salt and cook.
• When the chicken is cooked, add bacon, mushroom and stir When bacon and mushroom are just cooked, add flavouring mixture.
• Simmer on low-medium heat for 5-6 minutes.
• Add cooked rice, butter and stir occasionally while cooking eggs, when the rice is heated through, turn off heat.
• In a second pan add 1/4 of the butter and oil, break in two eggs, beat.
• When half cooked through, but still raw on top, add 1/4 of the rice mix to one side of the second pan on top of the half cooked eggs.
• Fold the other side of the eggs over the top of the rice mix.
• Remove to individual serving dish.
• Repeat steps 7 to 10 three more times.
• Mix heated sauce ingredients and pour 1/4 of sauce over each serving.

OMURICE (JAPANESE RICE OMELET)

Steps:

• Make the rice: Heat a large skillet over medium-high. Add 1 tablespoon butter, and then onion and carrot. Cook, stirring, until onion is translucent and a little browned at the edges, about 3 minutes. Add ham and cook, stirring, until it begins to brown, about 30 seconds.
• Add remaining 1 tablespoon butter, and then rice, breaking it up with a wooden spoon or long chopsticks. Adjust heat to medium and cook until the grains are glossy, 1 to 2 minutes. Stir in ketchup and soy sauce, and cook, stirring, another 30 seconds or so to caramelize. Stir in peas to heat through, and deglaze the pan with dashi or chicken stock. Remove from heat and season to taste with salt and pepper.
• To make a perfect mound of rice on each plate, grease a small bowl with canola or safflower oil and pack 1 cup of the rice. Invert this over a plate and remove the bowl. Repeat with the other half of the rice on a second plate.
• Make the omelet: In a small (6- or 7-inch) nonstick skillet (or a well-seasoned carbon steel omelet pan), heat 1/2 teaspoon oil, or just enough to coat the pan, over medium-high. Beat 2 eggs with 1/2 teaspoon dashi or water, until yolks and whites are completely blended. Season with salt and pepper.
• Pour the egg mixture into the heated pan. Shake and swirl the pan over the heat, stirring constantly with chopsticks or a fork as the eggs cook. When lots of small curds have formed and the eggs are custardy, about 30 seconds, let cook undisturbed until nearly set, about 30 seconds. Run a butter knife or small spatula around the edge of the omelet, and tap the pan firmly against the stove to release the omelet. Turn the omelet out onto the rice, custardy side down. Use a clean dish towel or paper towel to push the edges under the rice.
• Repeat with the other 2 eggs for the second omelet. Dress the omelets with a zigzag of ketchup (or a cute design if you've got a steady hand), and serve.

OMURICE

Steps:

• Chop onion. Saute bacon and onion.
• When translucent add peas and corn. Cook till tender.
• Add cooked rice and ketchup and fry until combined.
• Make a thin omelet and spoon rice mixture inside. Fold over and add ketchup to your liking.