Tuesday, 16 October 2012


  • 230 gm chicken, diced
  • 1/2 onion, diced
  • 1 tsp minced garlic
  • 5 to 6 button mushrooms, sliced
  • 1 Tbsp Japanese white rice wine
  • 1 can tomato, 400 gm
  • 2 Tbsp tomato ketchup
  • 1 bay leaf
  • 75 gm frozen green peas
  • 2 1/2 rice bowls hot steamed rice, cooked with less water
Ingredients of fried eggs:
  • 6 eggs
  • 6 tsp thickened cream
  • Salt, to taste
  • 2 tsp light soy sauce
  • 1 tsp cornflour
  • 1 tsp sugar
  • salt, to taste
  • pepper, to taste

Omurice Procedures

  1. Mix chicken with marinade for 15 minutes. Rinse frozen green peas in boiling water and drain well. Season with salt. Set aside.
  2. Heat oil in frying pan over medium heat. Add onion and cook until translucent. Push to sides of pan. Add some oil in the middle of pan. Saute garlic until fragrant. Add chicken, cook until colour changed. Pour in wine and stir well. Let chicken absorb wine. Toss in mushrooms and stir well. Add tomato, ketchup, bay leaf, and cook until sauce reduces and thickens, uncovered. Taste by yourself. Season with salt and pepper. Add green peas and cook briefly. Discard the bay leaf. Add rice, separate them and mix well with sauce. Transfer into three bowls for later use.
  3. Beat 2 eggs with cream and salt. Heat oil in a non-stick frying pan (skillet). Pour the egg mixture in pan , quickly stir the egg with chopsticks. Immediately, spread the egg and make a round omelet by moving the pan around. When the egg is 90% cooked, remove from heat. Place one bowl of fried rice in the middle of the omelet. Fold top and bottom sides of omelet over the rice. Tilt the pan and let the omurice slide to the side of the pan. Hold a plate next to the side of pan. Quickly turn the omurice over to the plate. Drizzle some ketchup on top of omurice before serving. Garnish with baby salads, sweet basil if you like. Repeat this step to make three plates of omurice.

Read more: http://en.christinesrecipes.com/2010/04/omurice-chicken-and-tomato-rice-wrapped.html#ixzz29Weq6Czx


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