Omurice (omelete japonês de arroz)

Ingredientes

• 1/4 yellow onion (diced)
• 3 clove garlic (minced)
• 6-8 oz chicken thighs (about 2 boneless skinless and cut into bite sized pieces)
• 1/4 cup frozen mixed vegetables
• 3 brown mushrooms (diced)
• 2 cup cooked white rice (day old)
• 2 tablespoon ketchup
• 1 tablespoon soy sauce
• 6 large eggs (divided)
• 2 tablespoon milk (divided)
• 1/2 teaspoon salt (divided)
• Ketchup (for serving)
• 1 tbsp Parsley (minced for serving)

Modo de preparo

1. 1

   --- Fried Rice ---

2. 2

   Make the rice. The day before cook your rice to create a firmer and heartier rice. If you cook the day of, use slightly less water so the rice is on the drier side.

3. 3

   Saute onions and garlic. Heat 1-2 tablespoons of cooking oil onto a large frying pan over medium heat. Saute the diced onions and minced garlic until translucent and lightly browned, about 2 minutes.

4. 4

   Cook the chicken. Season the chicken with salt and pepper. Then add the cut chicken into the skillet and cook until it is no longer pink about 2-3 minutes.

5. 5

   Cook vegetables. Add the diced mushrooms, and frozen vegetables and toss to combine, about 1 minute.

6. 6

   Add rice. Add the rice and toss to combine. Use a wooden spoon to break up any rice clumps into small pieces, about 1 minute.

7. 7

   Season the rice. Add the ketchup and soy sauce and toss to combine, about 30 seconds.

8. 8

   Plate the rice. Pack the rice into a small bowl and then flip it onto a plate.

9. 9

   --- Egg Omelet ---

10. 10

    Whisk the omelet together. In a mixing bowl, whisk the 2 eggs, 1 tablespoon of milk and 1/4 teaspoon of salt until combined.

11. 11

    Cook the egg omelet. Heat a non-stick skillet over medium low heat until warm. Then add olive oil to grease the pan. Pour in the egg mixture and lift the pan to spread the eggs evenly. Lightly scramble for 5 seconds to form a few curdles and then let the eggs cook are about 80% cooked through, and remove from heat and slide onto the eggs.

12. 12

    Serve. Repeat with the second egg omelet and drizzle some ketchup over the top and minced parsley. Enjoy!