Jumat, 28 Desember 2018
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
- Add thè èggs, crèam and salt to a bowl and bèat until thè whitès and yolks arè wèll combinèd.
- 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.
- 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.
- Add thè kètchup and stir-fry until èvèrything is wèll combinèd. Tastè thè ricè and sèason with salt and pèppèr to tastè.
- Mound thè ricè on a platè, thèn put thè pan back on thè hèat. Pour thè ègg mixturè into thè pan.
- 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.
- 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.
- Slidè thè ègg out of thè pan and onto thè ricè. Garnish with kètchup and parslèy to sèrvè.
Recipe Adapted From:norecipes.com