Tuesday, January 20, 2015

Omurice....Korean Rice Omelette.....오므라이스


This dish is  tasty, cheap, and fast to make. This omurice was originated in Japan, but I'm making the Korean version as we tried there.

It is super easy, and a perfect dish to use any leftover you have around the fridge. With a salad, it is a perfect meal!

Korean Rice Omelette   오므라이스

2 cups of cooked rice (or leftover rice you have)
1 grated carrot
1 potato in small cubes
1/2 cup of green peas
1 garlic
Korean rice dressing (dry vegetables with seaweed)
4 mushrooms
2 eggs per person

Cook the potatoes only 5 minutes. Set aside. Cook the green peas. Set aside.

In a big pan, fry the garlic, and add the carrot, green peas, potatoes, and mushrooms. Season it with salt. You can use also pepper, and add corn, or any vegetables that you have.

 If you are using plain rice cooked, then you can add some dry vegetable sprinkles.

Add the rice to the pan, and fry it for 5 minutes at low heat. You can add soy sauce. I didn't do it.

In a pan, add some oil and heat it at medium heat. Whisk 2 eggs, and add it to the pan to make like a flat tortilla. When it is half cooked, add the rice in the middle, like a mountain. Fold both sides, and serve it upside down. Decorate it with ketchup. I don't like ketchup, but it is the way it is done. I serve it with fresh sprouts, Korean seaweed, and Kimchi.

Kimchi is a fermented cabbage with chile, spices, and garlic. It is very strong.....but I love it!

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