Omurice Recipe

Main Ingredients

• 2 pouches of Xndo Zero Rice
• 100g Chicken breast meat, cut into bite size
• 1/2 Tbsp Sake
• 1/2 tsp salt
• 2 Tbsp cooking oil
• 1/2 onion or 100g onion, peeled and chopped
• 3 Tbsp tomato ketchup and more for garnishing
• 80g frozen mixed vegetable, defrosted
• Pepper and salt to taste

Ingredients for the egg crepe:

• 3 to 4 eggs, lightly beaten
• 2 Tbsp milk
• 1/2 tsp salt
• A dash of pepper
• 2 Tbsp cooking oil
• Pepper and salt to taste

Directions:

1. Season chicken meat with 1/2 tsp salt and 1/2 Tbsp sake.
2. Heat 2 Tbsp cooking oil in a non-stick frying pam and saute onion until translucent. Add chicken and cook until colour changes.
3. Add mixed vegetable and cook briefly for a while.
4. Add Xndo Zero Rice, tomato ketchup, salt and pepper to taste. Toss well. Remove from heat and transfer to a clean bowl and set aside. Wash and wipe dry the non-stick frying pan.
5. Heat 1 Tbsp cooking oil in the frying pan and pour in half of the egg mixture. Once egg crepe bottom is firmed and cooked (with slightly runny top), scoop half of the fried rice into the centre of the egg crepe. Thereafter carefully fold in both sides of the crepe. Remove to a serving plate, place omelette on the folded edges to keep the parcel closed. At this stage, you can cover the omurice with a paper towel and shape it into Rugby football shape. Repeat the process to make another egg parcel.
6. Drizzle tomato ketchup on the top of the parcel for decoration. Serve with some greens and enjoy!

Recipe by Kitty Katherine Goh from Singapore Home Cooks