A western style omelette filled with flavoured rice is a popular dish in casual dining. It is filling and nutritious, accompanied by a bowl of steaming miso soup. Nobody will mind if you eat the omuraisu with a spoon, but don’t use it for your soup!
Ingredients
For the rice filling:
4 cups day old Japanese rice
6 tbsp butter
1 onion, minced
salt to taste
7 oz skinned and boned chicken thigh, diced into bite sized cubes
1/2 cup chicken stock
1/2 cup peas
1/4 cup ketchup
black pepper to taste
Melt the butter in a hot skillet and then add the onion with a pinch of salt to sweat them. When golden, add the chicken and cook until the sides are white. Then add the stock, another pinch of salt and cook until the liquid disappears.
Break up the rice as it tends to stick together, then add it to the pan with the peas. Cook on high until it is heated and mixed. Stir in the ketchup and pepper, then remove from heat.
For the omelette:
3 eggs beaten
2 tbsp butter
1 1/2 tsp oil
ketchup
Lightly beat the eggs with salt and pepper. In a heated 8-10 inch skillet, melt the butter and then add the eggs. Swirl the eggs to coat the bottom, then cook until the bottom is firm but the top is slightly runny.
Put a portion of the prepared rice ontop to cover half the omelette, then fold it over to cover.
Carefully remove it from the pan and serve! A perfect omuraisu should be golden yellow on the outside, but a little runny on the inside. The texture should be light and not oily, and the rice providing good flavour.
Enjoy!