Step-by-Step Guide to Prepare Speedy For Omurice ~ Chicken Rice
Lettie Walker 23/07/2020 09:12
For Omurice ~ Chicken Rice
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For Omurice ~ Chicken Rice cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you quickly, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the For Omurice ~ Chicken Rice dishes you make.
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Ingredients requirements - For Omurice ~ Chicken Rice:
Prepare 350 grams Uncooked white rice
You need 2 slice for Ham (or bacon, etc.)
Prepare 1/4 - Onion
Require 3 for cm Carrot
Provide 2 of Green pepper
You need 2 of Eggs
Make ready 1 tsp Butter or margarine
Make ready 2 for heaped tablespoons ● Ketchup
Make ready 1/2 tsp for ● Japanese Worcestershire sauce
Prepare 1 tsp for ● Sake
Get 1 for heaped teaspoon ● Consomme stock granules
Give 1 dash - ● Pepper
Need 1/3 tsp - ● Garlic powder
Require 1 tsp - ● Butter or margarine
Make ready 190 ml of ● Water
For Omurice ~ Chicken Rice making:
Finely chop the ham, onion and green pepper. Mince the carrot. The dish is called Chicken Rice, but this time, we are using ham.
Put the rice in the rice cooker and add enough water to cook the rice on the firm side. Add the ingredients marked ● and the ham, carrot, onion and half the amount of green pepper, and then switch the cooker on.
When the rice is done you can wrap it in egg to make omurice. This time I mixed in butter-flavoured egg.
Make the egg in a frying pan when the rice is ready. Melt 1 teaspoon of butter, then add the beaten egg. Leave it for a few seconds, then quickly mix it up.
Make a fluffy tamagoyaki, and set it aside on a plate.
Season the remaining green pepper with salt and pepper (not listed), and stir-fry in the same frying pan (no need to add oil).
Add the egg and green pepper to the rice and mix it in.
It's nice with extra ketchup (not listed). Add lots if you prefer a strong flavours.
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