Main CourseLunchDinner

Omurice

Name: Omurice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 portioner
Cuisine: japanese
Ingredients: 150 g chicken thigh boneless, skinless, cut into 1cm cubes; 75 g yellow onion finely chopped; 1 spsk. vegetable oil; 400 g cooked short-grain rice day-old and cold is best; 70 g frozen mixed vegetable peas, carrots, and corn; 4 spsk. ketchup; 1 spsk. soy sauce; 0,25 tsk. salt; 0,25 tsk. black pepper freshly ground; 4 stk. egg large; 2 spsk. milk; 2 tsk. butter; 1 knivspids salt; 2 spsk. ketchup; 1 tsk. parsley freshly chopped (valgfrit)

A classic Japanese comfort food featuring ketchup-flavored fried rice wrapped in a delicate, thin omelette. This simple and satisfying meal is a favorite for lunch or dinner, perfect for using leftover rice.

En original opskrift af Forkin

Tid i alt: 35 min.
Portioner: 2
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde æg, gluten, mælk, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

rice

150 gchicken thigh, boneless, skinless, cut into 1cm cubes
75 gyellow onion, finely chopped
1 spsk.vegetable oil
400 gcooked short-grain rice, day-old and cold is best
70 gfrozen mixed vegetable, peas, carrots, and corn
4 spsk.ketchup
1 spsk.soy sauce
0,25 tsk.salt
0,25 tsk.black pepper, freshly ground

omelette

4 stk.egg, large
2 spsk.milk
2 tsk.butter
1 knivspidssalt

garnish

2 spsk.ketchup
1 tsk.parsley, freshly chopped(valgfrit)

Udstyr

small skillet · large skillet · spatula · whisk · small bowl · cutting board · knife

Fremgangsmåde

Trin for trin

1
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
Ca. 2 min.
2
Add the chopped onion and sauté for 2 minutes until it begins to soften.
Ca. 2 min.
3
Add the cubed chicken and cook, stirring occasionally, until browned and cooked through.
Ca. 5 min.
4
Stir in the frozen mixed vegetables and cook for another minute.
Ca. 1 min.
5
Add the cooked rice to the skillet, using a spatula to break apart any clumps.
Ca. 1 min.
Kokkens note: Using day-old, cold rice prevents it from getting mushy.
6
Pour in the ketchup for the rice and the soy sauce, then stir-fry until the rice is evenly colored and heated through.
Ca. 2 min.
7
Season the rice with its designated salt and the black pepper, then remove the skillet from the heat and divide the rice into two portions.
Ca. 1 min.
8
In a small bowl, whisk together half of the eggs with half of the milk and a pinch of the omelette salt.
Ca. 1 min.
Kokkens note: Don't over-whisk; you just want to break up the yolks and combine everything.
9
Melt half of the butter in a separate, smaller non-stick skillet (about 20-24cm) over medium heat.
Ca. 1 min.
10
Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are about 80% set but still soft on top.
Ca. 2 min.
11
Spoon one portion of the fried rice onto one side of the omelette in the pan.
Ca. 1 min.
12
Fold the empty side of the omelette over the rice and carefully slide or flip it onto a plate, seam-side down.
Ca. 1 min.
Kokkens note: Tilting the pan towards the plate can help it slide off smoothly.
13
Repeat the process with the remaining eggs, milk, salt, butter, and rice to make the second omurice.
Ca. 5 min.
14
Garnish the top of each omurice with the garnish ketchup and a sprinkle of optional chopped parsley before serving hot.
Ca. 1 min.

Bevar den gode smag

Opbevaring

Store leftover omurice in an airtight container in the refrigerator.

Genopvarmning

Reheat gently in the microwave in 30-second intervals until warmed through.