Omurice
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2 Servings
50 Minutes
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Inspiration
"This is my take on a classic Japanese diner dish, which is itself an amalgam of the favorite foods of American soldiers stationed on Okinawa following World War II. Lexi garnished hers with the CNYRMA accronym, but you can stick to squiggles."
Shared by Market employee Steve Ali.
Ingredients
4 cups day-old rice
4 large eggs
1 cup of fresh, frozen, and/or canned vegetables
1 Tbsp minced garlic
1/2 of a large onion, diced
1/4 cup ketchup
2 tsp monosodium glutamate (MSG)
4 oz of white cooking wine, lager, or pilsner
neutral flavored oil
black pepper
Kosher salt or fine sea salt
Method
Coat the bottom of a wok or large skillet in a layer of neutral flavored oil, and heat on high. When it shimmers, add the garlic and onion, and sauté until translucent. At that point, add the ketchup to caramelize.
Once the ketchup comes to a more liquid consistency, dump in the rice, breaking up any large chunks. Pour in the alcohol and stir-fry until every grain of rice is red-orange, and the alcohol scent fades. Turn off the heat.
Add in the cup of vegetables and the MSG. Mix until the seasoning is distributed and the veggies have steamed through. Season to taste with salt, then plate into two bowls.
To make the omelets, heat a thin layer of oil in a smaller skillet over medium-high heat. Beat two of the eggs thoroughly and season with ~1 tsp of salt. Fry the mixture until mostly set without stirring or flipping, then fold and plate atop the rice immediately. Repeat the process with the other two eggs. Garnish with more ketchup, and black pepper.
