rice omelette Omelet, surprisingly, refers tomultivariate dishes. We are used to the fact that an omelet is fried in a frying pan or baked eggs in the oven with the addition of milk or flour. But there is also a Japanese recipe for Tomato yaki omelet, and a recipe for a Spanish Tortilla snack. In Italy, for example, frittata (omelet casserole) is very popular, and in Germany the imperial omelet Kaysershmann is being prepared. Almost all national cuisines have a recipe for omelets. Moreover, any recipe, going beyond the limits of the native country, adapts to different culinary traditions. Do not escape this fate and the Japanese rice omelet omuraisu. Interestingly, omuraisu itself is the result of the adaptation of Western traditions to Japanese culture. And in this case there is a funny metamorphosis. First, the Japanese borrowed the omelet recipe, adapting it to their tastes, and then there were other recipes of rice omelet in Japanese. The original recipe for this dish, as well as its options, we are offering.

Omuraisu - Japanese rice omelette

In Japan, the omurais has long been a symbolic dish. It is prepared as a token of gratitude to a specific person. Therefore, omuraisu is a kind of culinary message. Top of the omelette with ketchup necessarily draw any patterns or make inscriptions. By the way, the Japanese recipe for this dish is so diverse that there are even cafes specializing in its preparation, where they make a muffin with all kinds of fillings and additives, keeping only two ingredients - rice and an omelet. Ingredients:

  • Boiled rice - 300 grams;
  • Eggs - 4 pieces;
  • Chicken fillet - 130 grams;
  • Fresh champignons - 5-6 pieces;
  • Onion - quarter of a head;
  • Garlic - 1 clove;
  • White dry wine - 1 tablespoon;
  • Canned tomatoes - 200 grams;
  • Ketchup - 1 tablespoon;
  • Bouillon cube - half;
  • Freshly frozen green peas - 30 grams;
  • Bay leaf - 1 piece;
  • Olive oil;
  • Salt and black pepper;
  • Fresh greenery.

Preparation: All the ingredients are prepared in advance. Chicken fillet cut into small pieces, salt, pepper, stir and leave to marinate. We clean onions and garlic and shred them. Champignons are mine, dried and cut into plates, and green peas are scalded with boiling water. Canned tomatoes are rubbed in mashed potatoes. In a bowl, pour out raw eggs, add cream, pepper and salt to them and whisk together until light foam. Now pour a little vegetable oil into the frying pan and fry in it the chopped garlic. Next, put a chopped onion into a frying pan and fry it until it is transparent. Following the onion, we send pieces of chicken fillet into the pan. As soon as the meat becomes light, we put mushrooms, pour in the wine and stew everything until the liquid evaporates. Now add to the frying canned tomatoes, ketchup, laurel leaf and bouillon cube, mix and put green peas. We boil the mass to thicken, take out the laurel and add salt if necessary. Now the resulting sauce is poured into a saucepan with boiled rice, mix everything thoroughly and leave to cool. While the filling for the omurais is cooling down, we are preparing an omelet. In the brazier with non-stick coating pour a little olive oil, let it glow, and then pour omelet mixture. Quickly mix it, fry (on the one hand!) A thin omelette pancake and remove the frying pan from the fire. In the middle of the omelet we spread the filling and spread it with a wide strip from the edge to the edge of the pancake. Now with a shovel, carefully first one free edge of the pancake, wrapping it on the filling, and then the second edge. Cover the omelet with an inverted plate and quickly overturn the frying pan so that the muffler is on the plate. We cover it with a cotton napkin and, pressing it from the sides, we form in the form of a pie. From the top of the omelet we draw ketchup random patterns or we make an inscription. We decorate the dish with fresh herbs. Here we got such a beautiful Japanese omelette. Note: If it is difficult for you to wrap the stuffing in an omelette, then you can simply put it on a plate and cover with omelet pancake. And then all by the rules: patterns from ketchup and decoration from fresh greens. rice omelette recipe

A simplified version of rice omelette

Recipe, adapted for our Europeantastes, where the main ingredients are also stored - boiled rice and scrambled eggs. Perfect for a quick and hearty breakfast, especially if you cook rice in advance. Ingredients:

  • Eggs - 6 pieces;
  • Dry rice - 60 grams;
  • Butter - 2 tablespoons;
  • Ham - 120 grams;
  • Ground black pepper;
  • Paprika;
  • Fresh greenery;
  • Salt.

Preparation: Rice boil in salted water, throw it into a colander and rinse with cold water. We leave the rice in a colander, and in the meantime cut into small cubes or straw ham and finely chop the washed and dried greens. We beat eggs, put rice, greens and ham in them, pepper, salt and mix. In a frying pan, melt butter and pour omelet mixture into it. Fry our almost Japanese omelet from two sides to a golden crust. how to cook rice omelette

Crispy rice omelette

Another recipe based on Japanese omuraisu. This is how it is cooked in America. Try to cook and you. Ingredients:

  • Eggs - 6 pieces;
  • Stuffed peas - 150 grams;
  • Chili pepper - 2 pods;
  • Boiled rice - a half cup;
  • Peanut Butter - 2 tablespoons;
  • Green onions;
  • Salt.

Preparation: Turn on the oven and let it warm up to 180 degrees. Meanwhile, put the peanut butter in the pan, add the rice and fry it until it crisp. Then we put chopped green onions, pea pods and chopped chili (without seeds!). Continue to fry all together for another two minutes, and then pour the whipped eggs. Stirring the omelet, cook it in a frying pan for about a minute, reduce the heat and continue to fry (no longer interfering) for another five minutes. Then we send a frying pan with an omelet in the oven, where we bake it to a ruddy crust. Serve our Japanese omelet with soy sauce, cut into small portions. Note: Peanut butter can be replaced with creamy pea butter, and pea pea with usual green peas. Try to make a Japanese rice omelet according to a traditional recipe or using its simplified version. If you are a fan of Japanese cuisine or just like rice, or do not mind eating a delicate omelette, this dish is sure to please you. The main thing is to cook with pleasure. Enjoy your appetite and success in the culinary field!