Omurice

Mains
Rice

Easy Level:

Cook Time:

Servings:

4

Mouth-watering plate of fried rice loaded with all your favourite mix-ins huddled under that luscious soft yellow egg blanket, this delightfully simple combination of egg and ketchup rice topped with rich brown sauce serves as the perfect comfort food on any lazy days.
As majority of nutrients are found in the rice kernels, the nutritional value in white rice tends to be pale in comparison to brown rice. Rich in fiber, vitamins and minerals, brown rice is highly recommended for those watching their weight, cholesterol and blood sugar levels. Get more “Me Time” while enjoying these grains of immunity-boosting nutrients with Kinmemai Better Brown Rice. As a result of their revolutionary rice polishing technology, you can now enjoy these fluffy brown grains with no rinsing required!
With half the battle won, we kept our version of fried rice minimalistic with onions, chicken, carrots and green peas. This popular Japanese culinary staple is best made using day-old rice that has been refrigerated overnight. Remember to stir in every bit of ketchup to ensure each grain is coated with that sweet, red tanginess.
To achieve that rich creamy omelet, whisk the slightly scrambled eggs before pouring back into the pan and fold. Gently slide that beautiful egg pouch onto the rice and carefully slice open to uncover that custardy yellow finish. Complete your dish with demi-glace sauce or try other variations such as cheese or curry!
To find out more, go to the following places:
Facebook: https://www.facebook.com/kinmemairice
Instagram: https://www.instagram.com/kinmemairice
Website: http://www.kinmemai.com

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Kinmemai Better Brown Rice
0.00
g
g
Kinmemai Better Brown Rice
0.00
ml
ml
water
0.00
ml
ml
water
0.00
g
g
white onions (diced)
0.00
g
g
white onions (diced)
0.00
g
g
carrots (diced)
0.00
g
g
carrots (diced)
0.00
g
g
green peas
0.00
g
g
green peas
0.00
chicken thigh (boneless and skinless, diced)
0.00
chicken thigh (boneless and skinless, diced)
0.00
stalk
stalk
spring onion (chopped)
0.00
stalk
stalk
spring onion (chopped)
0.00
ml
ml
ketchup
0.00
ml
ml
ketchup
0.00
tbsp
tbsp
water
0.00
tbsp
tbsp
water
0.00
eggs (3 eggs per omelette)
0.00
eggs (3 eggs per omelette)
0.00
ml
ml
Japanese demi-glaze
0.00
ml
ml
Japanese demi-glaze
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
Salt and cracked black pepper to taste
Salt and cracked black pepper to taste

Steps

1

Cook 300g Kinmemai better brown rice as per cooking instruction with 450ml water. Do not wash the rice.
Cook 300g Kinmemai better brown rice as per cooking instruction with 450ml water. Do not wash the rice.
Mark as completed

2

Let it rest overnight in the fridge or until it cools down
Let it rest overnight in the fridge or until it cools down
Mark as completed

3

Heat 1 tbsp oil on medium heat in a non-stick pan.
Heat 1 tbsp oil on medium heat in a non-stick pan.
Mark as completed

4

Saute diced white onions until translucent.
Saute diced white onions until translucent.
Mark as completed

5

Add in diced chicken and cook for 1-2 minutes.
Add in diced chicken and cook for 1-2 minutes.
Mark as completed

6

Stir in 30g diced carrots and 30g green peas. Cook for a minutes.
Stir in 30g diced carrots and 30g green peas. Cook for a minutes.
Mark as completed

7

Add in Kinmemai better brown cooked rice. Stir fry for 2 minutes.
Add in Kinmemai better brown cooked rice. Stir fry for 2 minutes.
Mark as completed

8

Pour in tomato ketchup followed by 1 tbsp water, stirring until ketchup sauce is reduced and each grain of rice is separate and coated in a shiny sheen of ketchup.
Pour in tomato ketchup followed by 1 tbsp water, stirring until ketchup sauce is reduced and each grain of rice is separate and coated in a shiny sheen of ketchup.
Mark as completed

9

Season with salt and cracked black pepper.
Season with salt and cracked black pepper.
Mark as completed

10

Mould a quarter of the rice into an oval shape mould onto a plate.
Mould a quarter of the rice into an oval shape mould onto a plate.
Mark as completed

11

Beat 3 eggs in a bowl.
Beat 3 eggs in a bowl.
Mark as completed

12

Using a kitchen paper towel, dip into the bowl of oil. Lightly grease an 8 inch non-stick pan with oil on medium heat.
Using a kitchen paper towel, dip into the bowl of oil. Lightly grease an 8 inch non-stick pan with oil on medium heat.
Mark as completed

13

Pour in the beaten eggs.
Pour in the beaten eggs.
Mark as completed

14

Immediately stir them up with wooden chopsticks to scramble.
Immediately stir them up with wooden chopsticks to scramble.
Mark as completed

15

When the eggs are about 50% cooked, pour it back in a bowl. Whisk gently using a pair of chopsticks.
When the eggs are about 50% cooked, pour it back in a bowl. Whisk gently using a pair of chopsticks.
Mark as completed

16

Clean the pan. Lightly grease with oil.
Clean the pan. Lightly grease with oil.
Mark as completed

17

Tilt the pan toward you. Pour the egg mixture back into the pan, to form a crescent.
Tilt the pan toward you. Pour the egg mixture back into the pan, to form a crescent.
Mark as completed

18

Using a spatula, fold the edges, followed by the centre to form an oval shape.
Using a spatula, fold the edges, followed by the centre to form an oval shape.
Mark as completed

19

Gently flip the egg to fold it into 2.
Gently flip the egg to fold it into 2.
Mark as completed

20

Tip the pan for the fire to heat the edges, to seal the side seam of the omelette.
Tip the pan for the fire to heat the edges, to seal the side seam of the omelette.
Mark as completed

21

Gently roll the omelet towards and away from yourself, and place it on top of the fried rice.
Gently roll the omelet towards and away from yourself, and place it on top of the fried rice.
Mark as completed

22

Repeat with remaining fried rice and eggs.
Repeat with remaining fried rice and eggs.
Mark as completed

23

Using a knife, gently slice the omelet, it will fall open and cover the rice with a soft, saucey scramble omelette.
Using a knife, gently slice the omelet, it will fall open and cover the rice with a soft, saucey scramble omelette.
Mark as completed

24

Drizzle demi-glace sauce over it. Garnish with chopped spring onions.
Drizzle demi-glace sauce over it. Garnish with chopped spring onions.
Mark as completed

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