Ohm Rice Recipes

OMURICE RECIPE

Steps:

• Marinate the chicken in the soy sauce while you prepare all the other ingredients.
• Break the eggs into a bowl along with the cream and salt. Whisk together until the mixture is uniform in color.
• Add the vegetable oil and onions to a frying pan over medium-high heat and saute the onions until they're tender and just starting to brown.
• Add the chicken and stir-fry until you don't see any raw sides anymore.
• Add the rice, and break it up with a spatula so that it heats through evenly.
• Once the rice has been warmed through, add the ketchup and oyster sauce, and stir-fry until the rice is an even color and the ketchup is just starting to caramelize. Season with black pepper to taste.
• Plate the rice. You can use a bowl as a mold to give it a round or oval shape.
• Heat a small 8-inch non-stick frying pan over medium heat until moderately hot. Add the butter and swirl to melt and coat the pan evenly.
• Add the eggs, and cook until the bottom layer of eggs are set (the bottom will start turning opaque).
• Gently stir the eggs, while shaking the pan to resettle the uncooked egg.
• Turn up the heat to high for a few seconds to make the egg easier to slide out of the pan (the egg should slide around the pan easily when shaken).
• Position the pan over the plated rice and gently slide the egg out of the pan onto the rice.
• Garnish with ketchup and parsley to taste.

OHM RICE

Steps:

• Cook rice according to package directions.
• Cook beef, potato, carrot and onion until done.
• Season with salt and pepper as desired.
• Add rice and combine.
• Optional: Fry egg, like omelette, to serve over rice.
• Serve with ketchup, soy or tabasco sauce as desired.

OM ALI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
• Preheat the oven's broiler.
• In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9x13-inch dish.
• Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.
• Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.
• Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.

KOREAN OHM RICE

Steps:

• Take rice and water and cook covered 15 minutes on low.
• In another pan, stir fry in order given; cook separately.
• Add vegetables and meat to rice.
• Season with soy sauce and salt.
• Mix.

OMURICE (JAPANESE RICE OMELET)

Steps:

• Make the rice: Heat a large skillet over medium-high. Add 1 tablespoon butter, and then onion and carrot. Cook, stirring, until onion is translucent and a little browned at the edges, about 3 minutes. Add ham and cook, stirring, until it begins to brown, about 30 seconds.
• Add remaining 1 tablespoon butter, and then rice, breaking it up with a wooden spoon or long chopsticks. Adjust heat to medium and cook until the grains are glossy, 1 to 2 minutes. Stir in ketchup and soy sauce, and cook, stirring, another 30 seconds or so to caramelize. Stir in peas to heat through, and deglaze the pan with dashi or chicken stock. Remove from heat and season to taste with salt and pepper.
• To make a perfect mound of rice on each plate, grease a small bowl with canola or safflower oil and pack 1 cup of the rice. Invert this over a plate and remove the bowl. Repeat with the other half of the rice on a second plate.
• Make the omelet: In a small (6- or 7-inch) nonstick skillet (or a well-seasoned carbon steel omelet pan), heat 1/2 teaspoon oil, or just enough to coat the pan, over medium-high. Beat 2 eggs with 1/2 teaspoon dashi or water, until yolks and whites are completely blended. Season with salt and pepper.
• Pour the egg mixture into the heated pan. Shake and swirl the pan over the heat, stirring constantly with chopsticks or a fork as the eggs cook. When lots of small curds have formed and the eggs are custardy, about 30 seconds, let cook undisturbed until nearly set, about 30 seconds. Run a butter knife or small spatula around the edge of the omelet, and tap the pan firmly against the stove to release the omelet. Turn the omelet out onto the rice, custardy side down. Use a clean dish towel or paper towel to push the edges under the rice.
• Repeat with the other 2 eggs for the second omelet. Dress the omelets with a zigzag of ketchup (or a cute design if you've got a steady hand), and serve.