Omuraisu

Omuraisu

Omuraisu

Photograph: Elena Heatherwick for the Guardian
 

Omuraisu is favourite with kids in Japan: fried rice with chicken, seasoned with ketchup served in an omelette covered with more ketchup.

I do it slightly differently adding different vegetables, using tomato puree or passata in the rice and saving ketchup for a token drizzle on top. You can add any finely diced vegetables and use brown or white rice. Tofu or tempeh is an easy sub for chicken.

I also sometimes use passata or puree with a little soy sauce and honey in a squeezy bottle in place of ketchup. And I’m experimenting with a fermented version at the moment!

But sometimes a little ketchup is OK and my kids enjoy squirting different shapes and making little flags to stick in as they do in Japan.

 

This recipe was a winner in the Guardian Cook’s kid issue.

 
·      1 onion
·      150g chicken, diced 
·      2 carrots, finely chopped
·      ¼ red pepper, chopped
·      4 mushrooms, finely chopped 
·      2 spring onions, sliced
·      50g peas
·      400g cold, cooked rice
·      2-4 tbs tomato puree
·      4 eggs
·      Ketchup or more spring onions to serve
 
Serves 4
 
·      In a large pan heat some oil over a medium heat
·      Sauté the onion and chicken to brown
·      Add the vegetables and cook for a few minutes
·      Add the rice and stir for 5 minutes to heat through
·      Add the tomato puree, season with salt and pepper and mix well
·      Turn off the heat and put to one side
·      In a frying pan, heat a little oil over a medium heat
·      Beat one egg in a bowl and season 
·      Add to the pan and swirl to spread evenly in the pan
·      Cook until just set, slide onto a plate
·      Place a quarter of the rice on half the omelette
·      Fold over the empty side over to cover the rice and let your little ones squirt ketchup on top
·      Repeat with the remaining 3 eggs
·      Grown-ups may prefer a sprinkling of spring onion
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