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oil cooking onion chicken rice ketchup Worcestershire sauce salt eggs cream mayonnaise weight Margarine in oil mushrooms all-purpose cream kernels salt pepper white sesame seeds cucumber
Viewed: 45 - Published at: a year agoIngredients
- 2 Tablespoons Oil, For Frying, Divided
- 1/4 whole Cooking Onion, Diced
- 1- 1/2 ounces, weight Diced Chicken, More Or Less As Preferred
- 7 ounces, weight Cooked Rice (White, Brown, Long, Short, Any Kind)
- 2 Tablespoons Ketchup (Heaping)
- 1 teaspoon Worcestershire Sauce
- 3 dashes Salt And White Pepper
- 2 whole Eggs, Or More If You Really Love Eggs
- 1 Tablespoon Cream (30%)
- 1/2 teaspoons Mayonnaise (kewpie, Miracle Whip Preferably)
- 38 ounces, weight Margarine
- 3 Tablespoons Canned Tuna In Oil (Absolutely Necessary, I Swear)
- 1- 1/2 ounces, weight Mushrooms Of Your Choice (I Used "shimeji")
- 1 Tablespoon All-purpose Flour
- 1 cup Cream (30%) OR Whole Milk
- 2 Tablespoons Roasted Corn Kernels, Or More To Taste
- 3 dashes Salt And White Pepper, For Cream Sauce
- 1 pinch Cracked Black Pepper
- 2 teaspoons White Sesame Seeds, For Garnish
- 2 Tablespoons Seaweed (nori) Strips, For Garnish
- 5 slices Cucumber For Garnish
Method
- 1.
- For the chicken, heat 1 tablespoon oil in a pan over medium heat and saute diced onions for 1 minute.
- Toss in the diced chicken and cook until it is about 85% done.
- Add in the cooked rice and mix well.
- 2.
- Stir in the ketchup and Worcestershire sauce.
- Season with a bit of salt and white pepper.
- Set aside.
- 3.
- Crack the eggs into a bowl; stir in the cream and mayonnaise.
- Beat with a fork or whisk until foamy.
- 4.
- In a small pan over low-medium fire, heat remaining 1 tablespoon oil.
- Once hot, pour in the egg mixture.
- Tear tiny rips along the surface of the omelette using the edge of your spatula.
- This allows heat to properly rise to the top.
- Cover with a lid for 10-15 seconds.
- Once the top looks solid but still wet and the bottom has browned a bit, take it off the heat.
- Using the end of your spatula, carefully move the omelette to the edge of the pan.
- Fill the middle with the chicken rice.
- Squish it against the pan to form a pointed oval shape and then carefully turn it out onto a plate.
- 5.
- For the cream sauce, heat the margarine, tuna, mushrooms and flour in a pan over medium heat.
- Once the flour has dissolved, add in the milk or cream, corn, seasonings and cook until thick.
- 6.
- Pour the cream sauce over the omurice (omelette rice) and garnish as you like or with the sesame seeds/nori/black pepper.
- 7.
- Serve with a few slices of cucumbers.
