on this episode of college cookery....
this traditional japanese lunch item is easy to make as a single serving. and the left over rice is delicious on its own too!
- rice (chinese take out rice would work wonderfully here!)
- water/broth (i used a 2-1 ratio of water to veggie stock)
- 1 clove garlic, minced fine
- onion, in small dice
- soy sauce
- any vegetables you have lying around, mushrooms and frozen peas are classic, but finely chopped broccoli, canned corn kernels, or squash would be delicious as well!
- traditionally this is served with chicken rice, so if you choose to add chicken, cut into small, bite sized pieces.
- 2 eggs
- oil for cooking
in a large pan sautee onions and garlic until fragrant. add chicken, and vegetables, and cook until mostly cooked through. add cooked rice, soy sauce, vinegar, salt and pepper to taste. turn off the heat. add ketchup to taste.
beat eggs with a splash of milk/cream, salt, and pepper to taste. in a separate pan make an omelet that is still slightly soft in the center. pile rice into the middle of the omelet. fold the omelet onto the rice from two sides.
remove from the heat. place a plate on top of the pan and flip the omurice onto the plate. you can use a paper towel to shape the omurice into the traditional football shape, or leave it as is.
top with more ketchup (or demiglace sauce, if you’re real fancy) and enjoy!