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Omuraisu
Rice Omelet
1 C leftover cooked white or brown rice
2 TBS ketchup
1/4 C frozen peas, thawed
1/4 C cooked carrots, diced small
2 slices cooked ham, cubed
1 slice processed cheese (optional)
2 eggs
Salt & black pepper to taste
1 TBS ketchup
1/4 tsp. fresh parsley, chopped
Nonstick cooking spray
Heat a skillet over medium heat; coat with nonstick cooking spray. Add cooked rice, two tablespoons ketchup, peas, carrots, cubed ham and cheese. Cook and stir until ingredients are combined and heated through, about eight minutes. Scoop the mixture into a serving bowl and shape into an oval.
In a bowl, beat together eggs, salt and black pepper. Coat a small skillet with nonstick cooking spray; heat over medium heat. Add egg mixture. As eggs set, lift edges to allow uncooked portion to flow underneath. Use a spatula to fold the eggs into a cocoon shape. When the eggs are cooked, remove skillet from heat. Place omelet on top of rice; run a knife through the top layer of the omelet. Top with tablespoon of ketchup and a sprinkle of parsley. Serve.
*Omuraisu image (C) J. Lastras (2009). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license.
Related Link:
Food Fare Culinary Collection: Japanese Culture & Cuisine
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