This is my omelet rice take 2 after my last classic creation! Ever since becoming a mother, thinking of quick and delicious recipes become my ongoing habit. I personally want to steer away from any TV dinners or instant junk food if possible. For busy moms who want to impress their family with a well put together meal without sweating much, this is a good option. The only part you need to practice is probably the omelet shell. The magical sauce for this recipe cannot be done without the Japanese curry bricks. They are available in any Asian supermarket.
Yield 2 servings cooking time: 20 mins
Ingredients :
4 eggs (2 eggs for one shell)
steamed rice 1 1/2 cup
shitake mushrooms 1/4 cup (I use dried, just need to soak in hot water before cook)
kale, chopped, 1/2 cup
soy sauce 1/2 tbsp
1 green onion, chopped
a pinch of black pepper
a pinch of sesame seeds, optional
2 bricks of Japanese curry
whipping cream, optional
Steps:
- First, cook rice and chop up all ingredients. Soak dried shitake mushrooms in warm water until softened and chop them into small pieces (skip this step if you use fresh ones). Preheat frying pan in medium heat and add 1 tbsp of cooking oil. Stir fry ingredients until cooked.
- Add rice and more oil. Mix all the ingredients and stir the rice frequently to avoid sticking the pan. Add soy sauce to taste and set the fried rice aside.
- Beat eggs and pour it onto heated pan, swirl in a circular motion so the eggs form a thin crepe shape.
- Scoop rice and fills half of the egg shell, leave about 1/2" space for folding. Gently fold the other half over the rice, be careful not to break it.
- Make curry sauce by mixing curry bricks with water. Mix them according to instructions on the box.
- Pour curry sauce over the omelet and drop a dollop of cream.
Enjoy!
