Japanese omelette rice

Overview

The leftovers in the refrigerator have undergone a gorgeous transformation, reminding me of the omurice rice I had before in Japan. The sweet, sour, and salty taste in my memory bloomed in every taste bud, and I decided to give it a try

Tags

• staple food
• home cooking
• children
• japanese food
• rice
• fast food
• chicken
• egg
• milk
• mixed vegetables
• mushroom
• onions
• ketchup

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Chicken, cut the onion into 1cm cubes, cut the mushrooms into 5mm pieces, mince the garlic, and drain the green beans

   

3. 3 Add a little oil to the pot, add minced onions and stir-fry until the onions turn yellow and change color, add diced chicken and the chicken changes color, add mushrooms, add tomato sauce, stir-fry evenly, add green beans

   

4. 4 Stir-fry until the soup is almost dry, add rice and stir-fry evenly, set aside

   

5. 5 Beat two eggs and add a spoonful of milk. Add a little oil to the pot, pour in the egg liquid, stir quickly with chopsticks, turn the pot, and spread into egg skin

   

6. 6 Add rice, fold in half and wrap

   

7. 7 Pour the omelette rice into a plate and garnish with tomato sauce