Welcome to Unusual Kitchen! This series will feature recipes that will repurpose leftovers and even use random (and somewhat forgotten) food items. Not only will they look fancy but will also taste delicious! The goal here is for you to think outside the box so let’s get onto it, shall we? 😎
Omurice is a fairly new invention in Japan in which you take a cup of rice and stuff it in an omelet. Maybe even put ketchup on top of it! Yummy! Omurice is a perfect example of Youshoku (洋食) or western food that’s been Japanized. It’s popular among students and children or for anyone who just wants some comfort food.
Makes 4 servings
2 medium size egg
2 tbsp. almond milk (or any milk)
1 tsp soy sauce
1 tsp sesame oil
1/2 tbsp. unsalted butter
3 tbsp. Garlic lovers hummus (or any garlic-based hummus)
2 tsp (Kirkland) organic no-salt seasoning
Fried rice (optional)
1/2 medium sized sweet onion
5 cloves garlic, minced
3 cups cooked white rice
1 tsp (Kirkland) organic no-salt seasoning
2 tsp extra virgin olive oil (EVOO)
If you don’t want fried rice, just set aside 3 cups of cooked white rice.
Fried rice (optional)
In a medium size pan, add 2 tsp EVOO in medium heat. Roughly dice the onions and mince the garlic.
Add onions first and cook it for 2-3 min or until fragrant, then add the garlic and no-salt seasoning; season with salt and pepper. Cook for about 2 min, stirring occasionally.
Crumble the white rice with your hands so that it’s easier to separate when you fry it. Fry the rice for 5 min in medium-high heat, stirring and “chopping” the rice to separate and cook it even more. Once done, set aside and put the rice away in a warm place.
In a medium sized pan (where the rice was fried), heat the butter in low-medium heat until it bubbles slightly. As this is going on, beat the eggs and combine the milk, soy sauce, sesame oil and the no-salt seasoning. Spread the egg mixture in the pan so it’s flat as it can be.
Once the top of the omelet is slightly watery (takes about 2 min), add the rice onto the middle of it all. Turn off the heat and let it cook on its own.
This is the tricky part. Take a medium sized plate, preferably close to the pan’s size, and put it’s topside onto the pan and quickly flip both the pan and the plate upside down. Use a paper towel to shape the omurice.
Thinly spread the garlic hummus using the back of a spoon.