Vegetable fried rice wrapped in a tasty ketchup-drizzled omelette


OCT 12, 08

RECIPE(+1photo)

Serves: 2 people

Ingredients
Rice cooked, 1 cup
Sweet corn, 100g(can)
Onion diced, 1/4
Small carrot duced, 1 (3/4 of normal sized carrot?)
Lettuce shredded, 1 leaf
Ketchup, 2-3 tbsp
Eggs, 4
Sugar, 1/2 tsp
Salt and pepper to taste
Oil

1. Beat eggs, sugar, salt and pepper (I used about 1/2 tsp each of salt and pepper)
2. Oil the pan (2 tbsp?) and stirfry on high the sweet corn, onion, carrot and lettuce for about 2 min
3. Add the rice and mix for another 1 min
4. Add 2-3 tbsp of ketchup (or to taste) and make sure it's thoroughly mixed in
5. Empty the fried rice out
6. Re-oil the pan and with the heat on low, pour half the egg mixture in
7. When the bottom is solidifying but the center is still liquid (1min?) scoop rice onto one half side of the omelette
8. Flip the other side of the omelette onto the rice and press down until it stays in that shape. Leave for about 1 min.
9. Flip the omelette over (you might need the help of another spatula to prevent the omelette from falling apart) and leave for another 1 min before removing from the pan.
10. Repeat with the other half of the egg mixture. Don't forget to drizzle ketchup on the finished product!

*to prevent the omelette from falling apart don't put too much rice on. Of course then the omu-rice turns out looking a little sorry and flat...

(with inspiration from here and here)


Before digging in

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Wowww I haven't updated this blog in exactly one month! And that's about how long I've also gone without cooking/baking anything. I don't feel as much motivation in Japan because I don't have a lot of ingredients to start with (unlike the Toronto summer when people gave me all their leftover stuff) and cooking your own food isn't all that much cheaper than eating out in Japan! (CAD10/SGD15 for 2kg of rice!?) Also, there is no oven in my dorm! Sacrilege, indeed. I'm going to try and see if their strange tiny toaster oven things can do decent baking, but it definitely does not encourage me to start...not to mention I have problems buying ingredients because I don't know what they're called in japanese.

So anyway, the omu-rice. Made for lunch today. I don't even really remember what omu-rice tastes like as I haven't eaten it for a year so I don't know if what I made was close to the original taste. It was, however, pretty good. I don't like it as much as for example, my sham sukiyaki, but it was more tasty than the enoki and tofu dish I made a few nights ago (wow look at how healthy I've become).

I've finally learned that the trick to tasty food is not to scrimp on the spices and additives. Although it pained me to see all the salt (argh, so unhealthy!) I dumped in the egg, for the first time since the beginning of summer I think I actually produced a really tasty omelette. Don't scrimp on drizzling the ketchup on top too, it really adds to the taste. You may not want to put too much ketchup in the rice itself because it might make it soggy, though that wasn't a problem for me because my rice was many days old and extremely dry, which is odd for Japanese rice.

The only reason my omu-rice does not have any meat in it is because vegetables are already so expensive in Japan, I don't feel like putting more pressure on my wallet by getting meat. I haven't bought meat once since I got here! And all 3 dishes I've cooked so far were vegetarian. No worries of me turning vegetarian though, there's no lack of meat on the menu in Japanese restaurants.

VERDICT: 6.5/10

Labels: COOKING

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