One of the best things about being in a new kitchen is the possibility of new and fresh recipe ideas that spawn from the environment or chemistry the new locale creates. Additionally, I like to make the dishes my girls' think up or want on the dinner/meal agenda come to fruition. Doing this is good culinary exercise and keeps me on my 'game', plus it keeps us from falling into the comfort zone rut of cooking and taking the easy way out, instead of going for elevated and diverse cuisines. Moreover, it keeps the kids excited about meals that would otherwise go unnoticed.
This particular day on vacation, Bronwyn mentioned a dish called Omurice. Omurice (pronounced Ahm-Yoo-rice) is traditionally fried rice, usually with chicken, wrapped in an omelette. I was oblivious initially about what that was, Bronwyn graciously ushered my phone from my hands and pulled it up on Google. I was immediately intrigued once I began my research, finding its origin and ingredient call, the proper technique and the variations, then looking to put my spin on it, but keeping it true to its form. I am an avid fan of Japanese cuisine as well as many other Asian countries and regions. In fact, my cooking style is best described in large part, as a fusion between Southern American and Pan Asian cuisine respectively.
Omurice was invented in the early 80's as a way to combine Japanese cuisine with our Western Culture. The other way this is served is quite an art. The fluffy egg is placed atop the rice and a slit is made down the length of the cloud-like, custardy deliciousness and you can watch it cascade down its sides for a most glorious presentation. I haven't tried this yet, but soon will.
I named this dish after Bronwyn for her admiration and respect of Japanese culture and her love of Anime.
Recipe:
2 cups cooked yellow 🍚 or other cooked rice of choice,
using 25 % less water.
In a medium pan, over medium high heat, drizzled with 🫒 oil and a pat of 🧈
2 cloves garlic, smashed. Add to oil while heating up and sauté
1 🐔 breast, about 4 oz. boneless/skinless, small cubed and SPST, sautéed in olive oil.
Add chicken. After it is cooked through, browned and no longer pink, about 4 minutes, Add:
1/2 cup Cole slaw mix, classic style
1/2 c. Romaine greens with carrot
1/4 c. each fresh parsley and cilantro, rough chopped
2 chopped green 🧅 or to taste, green and white parts
Sauté with chicken for about 2 minutes and remove garlic and chop, put chopped garlic back.
Add rice.
Fold together over medium heat .
Add 2 tbsp. ketchup and 2 tsp. organic, less sodium soy
. Stir and fold until combined. Transfer to a bowl or dish.
Mix together 1 egg with 1 tbsp. of milk for every person to be served. Make one omelet at a time,
Add 2 tbsp. sharp shredded cheese to one side of omelet and add a portion of the chicken fried rice to the middle and fold each side over the mound in the middle. Shake the omelet down to one side of pan and flip onto plate. Carefully shape into oblong fashion and garnish with ketchup.
