“I’m Sorry” Omurice

Yield 1

Author CHEFPK

Prep time

15 Min

Cook time

10 Min

Total time

25 Min

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"Im Sorry" Omurice

Marin tried her hardest to make a good Omurice but sometimes...you just need to make due. This is delicious, even if it might be a bit sloppy #marinsupremacy

Ingredients

• 3 Eggs, scrambled
• 1.5C Steamed White Rice (Day old, cold works best)
• 1/4 White Onion, Small Dice
• 4oz Chicken Breast, Medium Dice
• 3oz Chicken Stock
• 2T Soy Sauce
• 1t Chicken bouillon
• 1T Neutral Oil
• Ketchup, As Needed

Instructions

1. Add the oil to a large saute pan and heat to medium-high.
2. Add the onions to the pan and saute until they are softened, about 3-4 minutes.
3. Add the chicken breast and saute an additional 4 minutes over medium heat and then add the chicken stock and bouillon. Cover and simmer for 3-4 minutes or until the chicken is cooked through.
4. Remove the lid then add the soy sauce, toss for 30 seconds then add the rice. Make sure to break down the rice so it fully incorporates into the chicken and onions.
5. Remove the fried rice from the saute pan and place into a bowl for later.
6. Clean out the saute pan, add 1T of oil to it and bring to a low-medium heat. Add your 3 scrambled eggs and lightly cook. After 3-4 minutes the eggs should be soft set. This is when you place your rice back on top of the eggs and turn off the heat. Fold the side of the omelette towards the center to cover the rice as best as you can.
7. Place a plate on top of the omelette while it is still in the pan then carefully flip the pan over so the egg sits on the plate. If you are not comfortable with this, use a spatula to remove the omurice.