[ Messy Japanese-inspired omelette rice ]

I love the versatility of eggs. You can do hard-boiled, soft-boiled, fried, poached, scrambled, and omelette! It is therefore of no question that I always keep the pantry well-stocked with eggs. Yesterday’s lunch menu of mine was the famous Japanese omelette rice or else known as omu-rice, only messier than how it is supposed to be. Please understand that I am still learning the technique of wrapping such amount of the fried rice in the thin sheet of omelette. In most cases, the rice always “leaked” out of the fried egg wrap. I guess I am just a greedy woman who eats too much rice. Hopefully many practices (and probably dieting) will make perfect!!

Japanese-inspired omelette rice (1 serving)

Ingredients:

3/4 cup brown rice

1/2 onion, finely chopped

1/2 cup cherry tomatoes

1/2 cup frozen mixed vegetables

2 eggs, beaten

Dried mixed herb (MasterFoods)

Salt and pepper

Instructions:

  1. Cook the brown rice with mixed herbs using a rice cooker or a traditional method on the stove just like I did for the Good Friday lunch.

  2. Heat olive oil in the pan over medium heat.
  3. Saute the chopped onion together with the frozen mixed vegetables and cherry tomatoes.

  4. Add the cooked rice into the sauteed vegetables and mix well.

  5. Put the fried rice aside.
  6. Heat olive oil in same pan and fry the beaten eggs.

  7. Cook the egg until slightly runny.
  8. Place the fried rice on one side of the omelette.

  9. (Supposedly) fold the other side of the egg over the fried rice.
  10. Enjoy!

Due to unprofessionalism, the proper shot of the end product on a plate is unavailable because if it were it would only ruin the appeal of the dish. Pardon me.

Appearance aside, I liked the consistency of the omelette which was cooked to such a soft and fluffy texture that melted in your mouth. This was contradicted by the firm bite of the fried rice as I used brown rice instead of white rice. The fragrance contributed by the mixed herb in the rice also blended in well with the succulent tomatoes and well-cooked mixed vegetables. The whole dish became one in which the ingredients complemented one another in terms of texture and flavor. The only flaw was the presentation (and probably lack of garnish and sauce).

Okay.

Do I sound like a food critic now? Ha ha!

Cheers,

Tania

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