Peppy Rice Omelet Recipes

JORA'S RICE OMELET

Steps:

• Melt 1/2 the butter in a skillet over medium heat. Add cucumber, carrots, tomato, and garlic. Cook and stir until vegetables are tender, about 10 minutes. Add rice and ham; cook and stir until heated through and well combined, about 10 minutes. Transfer rice mixture to a bowl.
• Beat eggs, salt, and pepper together in a medium bowl. Heat remaining butter in the same skillet over medium heat. Pour in the egg mixture; swirl to coat the bottom of the skillet. Cook until edges are mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes.
• Place the rice mixture on top of the omelet. Fold omelet over the rice using a spatula and wrap into a cocoon shape. Place on a plate; sprinkle parsley on top.

OMURICE: JAPANESE FRIED RICE OMELET

Steps:

• Gather the ingredients.
• Heat vegetable oil in a large skillet and saute chicken until golden.
• Add onion, mushrooms, and green pepper in the skillet and saute together until softened.
• Add steamed rice to the pan and stir-fry together. Sprinkle in some salt and pepper to taste.
• Turn off the heat and add ketchup and mix well. Set the seasoned rice aside.
• Heat about 1 teaspoon of vegetable oil in a large skillet.
• Beat two eggs in a small bowl.
• Pour the egg in the skillet. Quickly spread the egg and make a round omelet.
• Place 1/4 of the seasoned rice in the middle of the omelet and fold top and bottom sides of the omelet over the rice.
• Cover the frying pan with a plate and carefully flip over to place the omurice on the plate. Repeat this cooking and flipping process to make four omurice.
• Put some ketchup on top of the omurice just before serving.

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.

PEACH OMELET

Steps:

• Mix peaches with lemon juice; set aside. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve 1 tablespoons bacon grease in skillet.
• In a large bowl, mix together crumbled bacon, water, eggs, chives, salt, sugar and black pepper.
• Reheat bacon grease over medium high heat. When grease is hot, pour egg batter into pan. Arrange peach slices on top of egg batter. Cover and cook over medium heat for 1 minute. Uncover and cook until set. Sprinkle with paprika. Let cool slightly before serving.

GRILLED PEPPER OMELET

Steps:

• Make sure peppers are nicely seasoned. Stir in chopped herbs if using.
• Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and milk if desired.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add olive oil. When oil feels hot when you hold your hand above it, pour eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other, to let eggs run underneath during the first minute of cooking.
• As soon as a few layers of egg are set on the bottom, spoon peppers down the middle of the egg "pancake" and sprinkle on Parmesan. Jerk pan quickly away from you then back toward you so the omelet folds over on itself. If you don't like your omelet runny in the middle, jerk pan again so omelet folds over once more. Cook for up to a minute longer. Tilt pan and roll out onto a plate.

ROASTED RED PEPPER OMELETS

Steps:

• Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. In a small bowl, whisk the eggs, water, salt and pepper. Add half of egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, add half of the red peppers, cheese and onions on one side; fold other side over filling. Slide omelet onto a plate. Repeat.

MIDNIGHT OMELET FOR TWO (RICE COOKER)

Steps:

• Close the lid and press the Steam/Cook button to preheat the Aroma® rice cooker for approximately 10 minutes. Open the lid, using caution to avoid steam burns. Place the butter and mushrooms in the inner pot and, using a long-handled plastic spoon, sauté the mushrooms until tender. Add the green onions, tomatoes, and vegetables and/or meat. Stir to combine and sauté for 2 minutes. In a small bowl whisk together the eggs, cream, salt and pepper. Pour the eggs over the vegetables and stir lightly. Close the lid and cook until the eggs are almost set, 12 to 14 minutes. Open the lid, sprinkle the cheese over the eggs, and slide the omelet out of the container onto a plate, folding it in half before serving.

PEPPER CHEESE OMELET

Steps:

• In a small bowl, beat the eggs, egg whites, milk, paprika, salt and pepper. Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. Add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are set, sprinkle half of the onion, red pepper and cheese over one side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted. Repeat with remaining ingredients.

PEPPY RICE OMELET

Steps:

• In a bowl, with a fork blend the rice, cheese and pepperoni.
• Beat the eggs in a separate bowl just long enough to mix the whites and yolks; then season lightly with salt and pepper.
• In a large frying pan or omelet pan,over medium high heat, melt the butter,being sure the entire bottom of the pan is coated.
• Pour the eggs into the pan and cook for an omelet,lifting the cooked part of the eggs to allow the uncooked part to run under, and shaking the pan when the bottom starts to set.
• While the top is still moist, spoon the rice filling down the center of the omelet.
• Fold over and cook just long enough to heat the filling and melt the cheese.