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OMURICE (オムライス)

If you'rè anything likè mè, and sècrètly ènjoy covèring your scramblèd èggs in kètchup, thèn you'll lovè omuricè(オムライス). "Omu" is an abbrèviation for "omurètsu" (omèlèttè pronouncèd with a Japanèsè accènt) and "ricè" (pronouncèd raisu) rèfèrs to thè swèèt and savory chickèn ricè it's fillèd with.

Ingrèdiènts

  • 3 largè èggs
  • 1/4 cup Hèavy crèam
  • 1/4 tèaspoon Salt
  • 1 tèaspoon Vègètablè oil
  • 0.5 small Onion (dicèd)
  • 0.3 Carrot (pèèlèd, and dicèd)
  • 1 small clovè Garlic (mincèd)
  • 160 grams Cookèd chickèn
  • 260 grams Cookèd short-grain ricè
  • 3 tablèspoons Kètchup


Stèps

  1. Add thè èggs, crèam and salt to a bowl and bèat until thè whitès and yolks arè wèll combinèd.
  2. Add thè oil to a 10" nonstick frying pan, thèn add thè onions, carrots and garlic. Sauté ovèr mèdium hèat until thè carrots arè tèndèr.
  3. Turn thè hèat up to high, add thè chickèn and continuè sautéing until thè chickèn has warmèd up. Add thè ricè to thè pan, and usè a spatula to brèak up thè clumps and combinè èvènly.
  4. Add thè kètchup and stir-fry until èvèrything is wèll combinèd. Tastè thè ricè and sèason with salt and pèppèr to tastè.
  5. Mound thè ricè on a platè, thèn put thè pan back on thè hèat. Pour thè ègg mixturè into thè pan.
  6. Usè a spatula to gèntly stir up thè curds a fèw timès, but stop stirring just bèforè thèrè isn't ènough liquid lèft to sprèad out across thè pan. Covèr thè pan with a lid and turn down thè hèat to mèdium low.
  7. Thè èggs arè donè whèn thèy arèn't runny anymorè, but thè top surfacè still appèars wèt. If you usè a glass lid, thè ègg should bè donè whèn thè glass is hot to thè touch.
  8. Slidè thè ègg out of thè pan and onto thè ricè. Garnish with kètchup and parslèy to sèrvè.
Recipe Adapted From:norecipes.com

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