Omu rice is a traditional Japanese dish consisting of fried rice and ketchup. Its beauty is with the layer of tender omelet.
Cooking has no strict methodical ways. I believe. Therefore, I made some changes to my omu rice.
The preparation is easy…
First, prepare the fried rice. Put the pan over medium heat add some olive oil, and minced onion, into about 1.3cm pieces. By the time of onion slices getting tender add boneless chicken thighs. Add the rice and mix well. You can have any vegetable leftovers if you like. In addition, add ketchup and tomato sauce. Now the fried rice is ready and moved to another plate.
Wash the pan and let’s get ready to make the most important omelette.
Wisk one egg and 1tbsp milk, well. Heat the pan with medium-high heat with some olive oil and pour the egg mixture. Make sure to coat whole pan with oil. Cook the omelette till the bottom get set. But remember the surface is soft.
Now, lower the heat. Add some cheese to the omelet surface and put fried rice in the middle, which is sufficient for one serving. Using a spatula, fold the edges of the omelet to cover the fried rice in the middle.
Hold the pan in one hand and plate in the other, flip the pan, and put the fried rice-filled omelet into the plate.
You can add some ketchup at the top. Here i did some extra decoration as told before.
I add some black sesame on top of the omu rice. And some more fried chicken by the side. As I love green some lettuce. These are not essential parts of traditional Japanese omu rice. But I always believe “beauty to the plate” is so good. You eat by your eyes first. Therefore, the presentation plays a very big role in food culture.
