High Protein Omuraisu Omelette Recipes

OMURAISU (JAPANESE RICE OMELET)

Steps:

• Heat a skillet over medium heat, and coat with cooking spray. Add the cooked rice, 2 tablespoons ketchup, ham, and cheese, if using. Cook and stir until the ingredients are well combined and heated through, about 8 minutes. Scoop the mixture onto a serving bowl and shape into an oval.
• In a bowl, beat eggs and salt and pepper. Heat a small skillet coated with cooking spray over medium heat. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Use a spatula to gently fold the eggs into a cocoon shape. When eggs are completely set, remove from the heat.
• Place the omelet on top of the rice and run a knife length-wise through the top layer of the omelet. It should open like a butterfly and drape over the rice. Top with the final tablespoon of ketchup and a sprinkle of parsley.

OMURAISU (JAPANESE OMELETTE)

Steps:

• Cut chicken thigh into 1cm cubes, Finely chop the onion and thinly slice the mushroom cap.
• Keep all ingredients separate.
• Melt 10g Butter in a hot frying pan.
• Saute first the onion, then add chicken and finally the mushroom.
• Once the onion is partly transparent and the chicken is nearly pink-free, season with the ketchup.
• Add 60 g cooked rice, the wine and season again with some salt and pepper.
• Saute until chicken is done and lightly brown.
• Turn off the heat and leave in pan.
• Break 3 eggs into a bowl and add a touch of salt and pepper.
• Don't beat the egg!
• Just mix it with 10 stokes of a fork or chopsticks.
• Melt 10g of butter in a new frying pan over medium-high heat.
• Pour in the egg mixture.
• Spread the egg quickly with 3 broad strokes while moving the frying pan back and forth.
• When the egg is half done, place the rice and chicken mixture in, offset to one side.
• Take the frying pan off the heat and fold the chicken rice mixture free side of the Omuraisu almost all the way over the chicken rice mixture.
• Roll the Omuraisu in the pan by raising one side and tapping the handle so that we gradually wrap the rice inside the omelette.
• Keep rolling slowly until the edges of the Ouraisu are again facing up, and then roll once more onto the plate it is to be served upon.
• The Omuraisu should have it's edges facing down in the final potition, so as to appear to be a regualr omelette.

OMURICE RECIPE

Steps:

• Marinate the chicken in the soy sauce while you prepare all the other ingredients.
• Break the eggs into a bowl along with the cream and salt. Whisk together until the mixture is uniform in color.
• Add the vegetable oil and onions to a frying pan over medium-high heat and saute the onions until they're tender and just starting to brown.
• Add the chicken and stir-fry until you don't see any raw sides anymore.
• Add the rice, and break it up with a spatula so that it heats through evenly.
• Once the rice has been warmed through, add the ketchup and oyster sauce, and stir-fry until the rice is an even color and the ketchup is just starting to caramelize. Season with black pepper to taste.
• Plate the rice. You can use a bowl as a mold to give it a round or oval shape.
• Heat a small 8-inch non-stick frying pan over medium heat until moderately hot. Add the butter and swirl to melt and coat the pan evenly.
• Add the eggs, and cook until the bottom layer of eggs are set (the bottom will start turning opaque).
• Gently stir the eggs, while shaking the pan to resettle the uncooked egg.
• Turn up the heat to high for a few seconds to make the egg easier to slide out of the pan (the egg should slide around the pan easily when shaken).
• Position the pan over the plated rice and gently slide the egg out of the pan onto the rice.
• Garnish with ketchup and parsley to taste.