Japanese Omelet with Rice

Japanese Omelet with Rice


Egg: 2 pieces,
Rice: 1/3 Glass (round grain, can be rice for sushi)
Chicken fillet: 1 Piece (fried or smoked),
Mix of vegetables: 1/2 Cup (carrots, onions, mushrooms, green peas, bean sprouts),
Ketchup: 3 Art. spoons
Vegetable oil: 2 Art. spoons
Soy Sauce: 1 teaspoon,
Rice vinegar: 1 teaspoon,
Ground black pepper: to taste
Salt: To taste

Cook the rice in salted water until ready, as indicated on the package. It is best to use special rice for Japanese dishes. Ready rice to cool at room temperature.

  1. Chicken fillet to fry or take a ready smoked chicken. Cut the meat into small pieces
  2. Break eggs into a bowl, beat slightly, add salt and freshly ground black pepper to taste.
  3. Mix cooled rice with rice vinegar and soy sauce.
  4. Pour some vegetable oil into the pan, heat well on high heat. Put the mixture of vegetables in a preheated frying pan and fry, stirring constantly, for a couple of minutes.
  5. Put the rice, seasoned with vinegar and soy sauce, in a pan to the vegetables, stir. Add chopped chicken, ketchup or tomato sauce to vegetables and rice, stir and fry for 1-2 minutes. Put in a separate bowl.
  6. Brush the pan with oil, pour the eggs into the pan, fry until the underside grabs, the top should remain liquid. Put rice stuffing on one side of the omelette, roll up the omelette. Done!
  7. Serve hot omelet to the table.
Japanese Omelet with Rice
Japanese Omelet with Rice

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