Omurice is a Japanese word for "omelet and rice." Seasoned and fried rice is wrapped or topped by omelet.
- 4 cups steamed Japanese rice
- 1/2 lb. chicken breast, cut into small pieces
- 1 green peppers, cored and finely chopped
- 4 white mushrooms, sliced
- 1/2 onion, chopped
- salt and pepper to season
- 4 Tbsp ketchup
- vegetable oil for frying
- 8 eggs
Heat vegetable oil in a large skillet and saute chicken. Add onion, mushrooms, and green pepper in the skillet and saute together until softened. Add steamed rice in the pan and stir-fry together. Sprinkle some salt and pepper. Stop the heat and add ketchup and mix well. Set the seasoned rice aside. Heat about 1 tsp of vegetable oil in a large skillet. Beat two eggs in a small bowl and pour the egg in the skillet. Quickly spread the egg and make a round omelet. Place 1/4 of the seasoned rice in the middle of the omelet and fold top and bottom sides of omelet over the rice. Cover the frying pan with a plate and carefully turn them over to place the omerice on the plate. Repeat this process to make four omelet rice. Put some ketchup on top of omurice just before serving.
*Makes 4 servings