It has been too long! And yes I did just discover that I left off half way through the challenge… I blame it all on my internship and my lack of planning skills…
Anyway… Omuraisu (the linguistic love baby of combining ‘omelet’ with ‘rice’ to make a rice-omelet) is the third recipe in my Clean protein challenge! When I was in Japan a few years ago, I was lucky enough to eat one of these staple dishes in the beautiful area of Hakone, near Tokyo. Now, it’s a simple dish that’ll fill you up at any time of the day!
For the recipe you’ll need:
– 4 eggs
– coriander / cilantro
– rice (2 cups to feed 2, plus extra for tomorrows lunch 😉 )
1. Start off by cooking your rice (follow guidelines on your packaging). Once your rice is cooked, drain and let rest
2. Begin to saute the onion in your pan (with butter or oil). Add mushrooms.
3. Once your onions are translucent, add some ketchup (I usually use about 2 tablespoons, but feel free to add more if you’re a ketchup fanatic!)
4. Break the eggs into a separate bowl, and gently mix them (DON’T WHISK!)
5. Pour half of the egg mixture into a new pan, and spread the egg over the whole pan (like a pancake).
6. Once the egg is halfway done, turn off the heat and add half of the mushroom-rice mix (in the middle of the egg)
7. Fold the sides of the egg over the mushroom-rice mixture (it’s okay if it doesn’t fold over perfectly!).
8. Gently slide the omuraisu to the edge of the pan and flip it onto a plate! Garnish with coriander and more ketchup. Dinner is served!
Because some of this may have gone a bit too fast, I decided to add a video from one of the best… watch it below!