Takikomi Tomato Rice
Posted August 14th, 2014 in Food 1 Comment »Tomato rice, often used for omelet-rice (omu-rice), is usually made with cooked rice, chicken pieces, some vegetables and tomato sauce in a frying-pan, just like stir-fried rice. We call the rice “chicken rice”, and I love it even without a thin omelet wrapper. The problem with cooking this rice is that sometimes the rice becomes bit mashy while stir-frying, and you have to have cooked rice to make this. so, when you feel like omelet-rice, you first need to cook rice then stir-fry with other ingredients.
I hate mashy rice. Especially with Japanese rice (medium to short grain rice). It’s soggy, soft and has no texture that I love about rice.
So these days I often make this “chicken rice” in a rice cooker. You don’t need to stir-fry in a pan as a rice cooker will do all the work. It’s easy, time saving, and less washing to do!
The basic ingredients are medium (or short) grain rice, chicken thigh pieces, onion, carrot and sauces, but this time I made it with prawn & chopped bacon instead of chicken. Yum!!
I added spinach in this recipe. You can modify this with any vegetables at least you add the correct amount of rice and sauces.
<Recipe>
- Rice 450g
- Tomato Sauce 4 table spoons
- Oyster Sauce 1 teaspoon
- Stock Cube 1 (vegetable or chicken) or 1 teaspoon
- Frozen Chopped Spinach 1 portion
- Chopped Carrot 1/4 cup
- Chopped Onion 1/4 cup
- Chopped Bacon 1/4 cup
- some prawns, no shell, heads and tails
- Wash rice. Level the rice in a rice cooker. Add sauces and stock cube. Add water to the level marked “3”, or you point your finger down inside the rice cooker, add water to the first line of your finger.
- Add other ingredients. Level the surface.
- Turn on the cooker.
You should leave the lid of rice cooker closed for at least 10 minutes after the rice is cooked. Mix the rice through within 30minutes after cooking to let the excess steam escape.
Serve with or without thin omelet, and enjoy!
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