Friday, December 12, 2008

Rice Omelet

Rice omelets make a great supper dish. In Japan, they are a favorite with children, who usually top them with a liberal helping of tomato ketchup. Recipe serves 4.


1 skinless, boneless chicken thigh, about 4 ounces/125 g, cubed
8 teaspoons butter
1 small onion, chopped
1/2 carrot, diced
2 shiitake mushrooms, stems removed and chopped
1 tablespoon finely chopped fresh parsley
2 cups cooked long grain white rice
2 tablespoons (30 ml) tomato ketchup
6 eggs, lightly beaten
4 tablespoons (60 ml) milk
1 teaspoon salt, plus extra to season
Freshly ground black pepper
Tomato ketchup, to serve


1. Season the chicken with salt and pepper. Melt 2 teaspoons butter in a frying pan. Fry the onion for 1 minute, then add the chicken and fry until the cubes are white and cooked. Add the carrot and mushrooms, stir-fry over a medium heat until soft, then add the parsley. Set this mixture aside. Wipe the frying pan with kitchen paper.
2. Melt a further 2 teaspoons butter in the frying pan, add the rice and stir well. Mix in the fried ingredients, ketchup and pepper. Stir well, adding salt to taste if necessary. Keep the mixture warm. Beat the eggs with the milk in a bowl. Stir in the measured salt and add pepper to taste.
3. Melt 1 teaspoon of the remaining butter in an omelet pan. Pour in a quarter of the egg mixture and stir it briefly with a fork, then allow it to set for 1 minute. Top with a quarter of the rice mixture.
4. Fold the omelet over the rice and slide it to the edge of the pan to shape it into a curve. Slide it on to a warmed plate, cover with kitchen paper and press neatly into a rectangular shape. Keep hot while cooking three more omelets from the remaining ingredients. Serve immediately, with tomato ketchup.

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