One of those entertaining, and tasty, Japanese dishes inspired by a typical Western meal. ServingsYield: 2 Serving size: 1 omelet Ingredients- 4 Eggs
- 1/4 Tsp salt
- 1/4 Tsp soy sauce
- 1 Tbs Mirin
- 1 Tsp oil
- Chicken
- Onions
- Carrots
- Garlic
- 3 Tbs Ketchup
Instructions- (Two options to test) 1 Add the eggs, cream and salt to a bowl and beat until the whites and yolks are well combined. or 2 Add the eggs, salt, soy sauce and mirin in a bowl and beat.
- Dice the onions and mince Warm oil in a 10" frying pan. Add the onions, carrots and garlic. Sauté over medium heat until the carrots are tender.
- Turn the heat up to high, add the chicken and continue sautéing until the chicken has warmed up. Add the rice to the pan, and use a spatula to break up the clumps and combine evenly.
- Add the ketchup and stir-fry until everything is well combined. Taste the rice and season with salt and pepper to taste.
- Mound the rice on a plate, then put the pan back on the heat. Pour the egg mixture into the pan.
- Use a spatula to gently stir up the curds a few times, but stop stirring just before there isn't enough liquid left to spread out across the pan. Cover the pan with a lid and turn down the heat to medium low.
- The eggs are done when they aren't runny anymore, but the top surface still appears wet. If you use a glass lid, the egg should be done when the glass is hot to the touch.
- Slide the egg out of the pan and onto the rice. Garnish with ketchup and parsley to serve.
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