Fukuro Malaysia
Recipe
Omurice: Easy Japanese Omelette Rice with Fukuro Cookware
Experience the joy of cooking with Fukuro cookware! This Omurice recipe is a perfect example of how versatile your cookware set and kitchen cookware can be, whether you’re working with pots and pans or an induction pan. With the right kitchenware, including essential kitchen tools and accessories, you’ll find meal preparation both easy and enjoyable. For this recipe, we recommend using the Fukuro Tatsu 20cm Non Stick Fry Pan, which is perfect for easy folding and flipping.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 2
Step:
1. Prepare the Filling:
Heat 1 tablespoon of vegetable oil in your Fukuro non stick frying pan over medium heat. Add the diced chicken and cook until browned, seasoning with a pinch of salt and pepper. Then, add the chopped onions and mixed vegetables to the frying pan and sauté until softened. Stir in the cooked rice, ketchup, and soy sauce, mixing well. Cook for another 3-4 minutes and then set aside.2. Prepare the Egg:
Crack the eggs into a bowl, season with a pinch of salt, and whisk until well beaten. Then, heat 1 tablespoon of oil in your Fukuro non-stick pan. Pour the eggs into the pan, swirling to create an even layer. Cook on low heat, allowing the edges to set while keeping the center slightly runny. This ensures the perfect soft texture for the omelette.3. Assemble the Omurice:
When the eggs are half-cooked, place the rice in the center of the omelette. Gently wrap both sides of the omelette around the rice in an oval shape. Invert the Omurice onto a plate and use a paper towel to fix the shape. Finally, pour your preferred sauce or drizzle a zigzag pattern of ketchup on top.Ingredients:
- 2 cups cooked rice (preferably cold)
- 2 large eggs
- 1/2 onion, finely chopped
- 1/2 cup mixed vegetables (peas, corn, and carrots)
- 1/2 chicken breast, diced
- 2 tbsp ketchup (plus extra for drizzling)
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- Salt and pepper
