Back in September I posted a blog about Omu-Rice: the omelet, rice & ketchup popular Yoshoku (洋食) dish. In japanese Yoshoku means western style food. Today I bring the dish back to the West and voilà my version commanded by the leftovers available in my fridge. One can think of many other ingredients like: peppers, broccolis, zucchinis, cheese, etc. Make your own version & please post it in the comment section.
2 tomatoes —my very first ones of the season—
1/4 of red onion,
1 cup leftover of rice brown rice
I tablespoon of persillade
1 dash of Melinda hot sauce
Salt & pepper
Sauté the onions in olive oil, keep them crunchy. Add diced tomatoes, persillade, salt, pepper and Melinda’s hot sauce. Mix thoroughly and sauté until very hot. Reserve & keep warm.
In a wok heat one tablespoon of olive oil really hot, meanwhile with a fork beat egg hard, add salt & pepper.
Pour the egg batter on the wok spread it around. The trick here is to keep the omelet as flat as possible to later cover the rice nicely. Cook for a few minutes and flip to the other side. Do not overcook, your omelet needs to be moist.
Shape the rice mixture oblong on a plate and cover it up with the omelet. Garnish with a slice of tomato and a sprig of parsley.
It is a solid and satisfying lunch. Bon Ap!