I came across this Japanese recipe looking for a new take on egg fried
rice, an old family staple. This dish is easy to prepare, has a great balance of complex carbs and proteins, and will appeal to the whole family. Plus, it can be eaten hot or cold, making it an ideal addition to lunchboxes. Serve on its own, as a side or with a side salad. This meal is also a fabulous post-workout meal..
Method
- Drain the cooked rice well, and still in the colander allow the remainder of the water to drain off and steam to come off (If using day-old rice, skip this step).
- Add butter and olive oil, bacon and onion to a deep pan and saute over medium heat for 3-4 minutes.
- Now, add ketchup and stir well. Add in the rice and stir everything well. Next, add in the spring onions and stir again. Heat through.
- Take off the heat and transfer rice into a deep bowl, packing it in tight as you want to serve it turned out on a large serving plate once it’s cooled.
- Now it’s time for the omelette.
- Crack the eggs into a plastic bowl, season with salt and pepper, add a dash of milk and milk well using a fork or a whisk.
- Melt the butter in a frying pan large enough for the 8 egg mixture, pour in the mixture and allow to set at medium temperature.
- Start folding in the mixture every so often to create a smooth finish.
- Place the omelette on top of the turned-out rice, add a serving spoon and 4 empty plates to enjoy!
