Directions: |
Directions:To make the egg mixture:
1. In a large bowl, whisk together the eggs, milk, cream, and salt until well combined.
2. Strain the mixture through a fine mesh sieve into another bowl and set aside while you prepare the rice.
To make the Ketchup Fried Rice:
1. Melt the butter in a large wok or frying pan over medium high heat.
2. Once fully heated, add the chicken pieces and the soy sauce.
3. Cook, stirring occasionally, until browned on all sides.
4. Stir in the onion and carrot and continue to cook until softened.
5. Add the ketchup, stirring to coat and heat through.
6. Crumble in the rice and toss with the ingredients, breaking apart any clumps, until each grain is coated in the ketchup.
7. Season with the salt and pepper and continue to toss, especially stirring the bottom and sides, until the rice is completely heated through and no clumps remain.
8. Adjust seasonings to taste and remove from heat.
To assemble:
1. Use a mold or bowl to press 1/4 of the cooked rice into an oval shape, then transfer to a plate.
2. Repeat with remaining rice.
3. Place a nonstick, 8 inch (20 centimeter) pan over medium heat and grease with butter.
4. Once thoroughly heated, add a ladleful (about 1/2 cup, 120 milliliters) of the egg mixture to the pan and immediately reduce the heat to low.
5. Use wooden cooking chopsticks or a silicone spatula to stir the eggs and create a loosely scrambled texture.
6. Stop scrambling and continue to heat to form a thin layer of the eggs until they are nearly set.
7. Remove from heat and carefully transfer the omelet to the oval shaped rice on the plate, either scrambled, texture side up or flip over to have the smooth side on
top.
8. Clean the pan and repeat with remaining eggs to form four omelets, greasing the pan with butter between batches.
9. Serve immediately with a drizzle of ketchup or Demi-glaze sauce and sprinkle fresh parsley. |
This recipe for Japanese Omurice is from