Tomato Chicken Rice with Omelet (Omu-Rice)

Besides the traditional Japanese food, there’re Western style food created by Japanese chefs in Japan.  This cuisine is called “yo-shoku” (Japanese Style Western Food) and I had more chances to eat these yo-shoku dishes than traditional Japanese food when I was little.

This dish “omu-rice” (omelet rice) is one of the popular yo-shoku dish in Japan, especially among kids.  The rice is stir-fried with frozen mix vegetables and chicken pieces, usually flavored with tomato based sauce.  Normally the rice is wrapped with omelet completely (like you wrap something with plastic wrap), but placing omelet over the rice is much easier when making multiple omu-rice, and it tastes just as good as the wrapped one.

In some restaurants chefs make omu-rice this way – make soft omelet over high heat, and place on top of prepared rice.  Then, they insert a knife to the omelet and the omelet opens and cover the rice.  I love when the egg is soft and fluffy!  (I’m sure you’ve tasted one of these if you had been to an omu-rice restaurant)

<Omu-Rice> serves 4

• 200g chicken thigh, diced
• 1 onion, medium, chopped
• 50cc white wine
• 1/2 cup frozen mixed vegetables
• 400g cooked rice, cold
• 3 tbs tomato sauce
• 1 tbs Worcestershire sauce

• 5 eggs
• 1 pinch salt
• 2 tbs milk