Omu Rice (japanese Omelette)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 cups cooked rice
• 100 g carrots, chopped in very small pieces
• 100 g red capsicums, chopped in very small pieces (bell pepper)
• 100 g onions, chopped in very small pieces
• 150 g bacon, chopped in small batons
• 50 g tomato paste
• 2 teaspoons oil
• 8 eggs (2 per person)
• 2 teaspoons sugar
• 2 teaspoons oil
• salt and pepper
• 4 teaspoons oil, to cook eggs, using one teaspoon at a time
• 8 teaspoons tomato ketchup, garnish

Recipe

• 1 prepare the vegetables and bacon. mix well in a bowl, and set aside.
• 2 in another bowl, whisk the eggs well. add the sugar, oil, salt and pepper. set aside.
• 3 heat the first two teaspoons of oil in a deep saucepan, and add the vegetables. cook for 5-10 minutes (until the vegetables are tender). add the rice, and stir well.
• 4 add the tomato paste, and stir well. cook for 2 minutes. remove from heat.
• 5 the next step has a long explanation, but it is not hard. it needs to be repeated for each of the four servings, and takes about 3 minutes each time. the series of photos will give you a good idea of part of the process.
• 6 put one teaspoon of additional oil in a large, heated, non-stick frying pan. use a brush to spread the oil around the base of the pan. pour in 1/4 of the egg mixture, and tilt the pan to coat the base. cook for about 2 minutes. scrape the egg away from the edges of the pan. add 1/4 of the rice mixture to one side of the cooked egg. flip the other side of the egg over the rice mixture. invert a plate over the pan. pick the pan up and turn it over, and your omelette is on the plate. garnish with the tomato ketchup.
• 7 repeat the previous step 3 more times.