Omurice, my version.

In between chasing a couple of Korean dramas I also watched this Japanese movie called
Lunch Queen . In this movie, the dish called Omurice, when eaten by the lead character (who had a very hard life) enabled her to feel the emotions of love and she survived and existed because of the many good food she could eat.

Omurice, my version is rice fried with chicken meat, chopped garlic and tomato sauce and then wrapped with an omelet made from 3 eggs. I was game to try making it cos' it looks interesting enough.

I searched the net and managed to get a video showing me the intricacies of getting the rice wrapped in the omelet. HERE is the Japanese chef showing you how it's done. I can tell you that it's not easy but I managed somehow but the omelet was a little bit overdone LOL.

Dh tried my version of Omurice and said he liked it LOL. As for myself, using three eggs for this dish is a little too overwhelming cos' I usually use three eggs to fry a tub of rice which can feed the whole family of six LOL.

Baked Rice 2

I had a tub of left over cooked rice and decided to do a baked rice with it. This recipe was easy cos' I used cooked rice instead of raw rice. It was good and dh also liked it.

Here's sharing with you what I did ......

Ingredients:

a tub of cooked rice enough to fill a 21 cm square corningware casserole
a tbsp of chopped garlic
3 tbsp of olive oil
1 tbsp of light soya sauce

a packet of Kelly's garlic sausage, sliced
a packet of Fairprice honey baked ham, sliced
a packet of Italian Mozzarella cheese, shredded
a can of Campbell Cream of Mushroom soup

Method:

Heat up oil and fry garlic till fragrant.

Add in the sausage, ham and cooked rice and stir till well mixed.

Add in the tbsp of light soya sauce and stir well.

Scoop the rice mixture into the casserole.

Pour the canned soup into the frying pot and dilute the soup with a can of water.

Simmer the soup for about 2 mins.

Pour about half the soup onto the surface of the rice mixture in the casserole dish.

Sprinkle the shredded cheese on the surface of the rice mixture.

Bake in a pre-heated oven at 180 degree C for about 30-40 mins or till the cheese browns.

Serve dish hot with a nice and refreshing salad.

Baked Rice 1

Baked this for dinner. I know that Delifrance and Swensen sell this and it costs almost $7-10 a serving. I got the recipe a long time ago from m4m. I like the recipe cos' it's not so cheesey.

Here's what I did ....


Ingredients:
3 cups uncooked rice, washed and drained of water
1 yellow onion, diced
1 small tin button mushrooms, sliced
1 packet ham (8 slices), cubed
2 tbsps butter
1 can mushroom soup (Campbell)
Mixture of mozarella and cheddar cheese, shredded

Method:

Melt butter in a pan and stir-fry the onions till fragrant.

Add in the mushroom and ham and stir for a few minutes.

Add in the uncooked rice and mix well.

Transfer the rice mixture into the rice cooker and add enough water to cover the ingredients. Cook for one cycle.

When rice is cooked, portion out the rice into individual baking plates and ladle in about 2-3 scoops of the mushroom soup.

Add a layer of a mixture of shredded mozi and cheddar cheese.

Bake in a pre-heated oven at 200 degree C for about 20-30 mins.

You may want to bake the entire lot in a square aluminium pan.
Recipe makes 2 pans.

Savoury Glutinous Rice (Chu Bee Peng)

I did this for a BBQ party and had many positive feedback for it. I used a rice cooker to steam it and this was the easy part after putting in all the ingredients together. The original recipe was obtained from one of the cooking forums which I frequent. I modified the recipe a little and doubled the amount cooked.

Ingredients:
600 gm glutinous rice, washed and soaked overnight.

8 cloves garlic, chopped.

1 cup, dried shrimps, soaked overnight and drained.

20 pieces of dried chinese mushrooms, soaked overnight and then sliced.

(Keep the mushroom water for steaming the rice later.)


For garnishing ....
1 cup of fried onions
1 cup of pan-fried peanuts
green spring onions, chopped


For seasoning the rice ...
2 tbsp light soya sauce
1/2 tbsp dark soya sauce
1 tbsp sugar
1 tsp salt
1 tbsp sesame oil
Pepper to taste

Method:
Heat up 3 tbsp of oil and stir fry dried shrimps and chopped garlic till fragrant.

Add in the sliced mushrooms and the drained glutinous rice and stir till well blended.

Add in the rice seasoning and mix well.

Pour all ingredients from the frying pan into the cooking pot and add the mushroom water till it covers the top of the rice.

Turn on the rice cooker as per normal.

After the rice cooker beeps, check for rice doneness by fluffing up the rice( rice should be softened).

You may need to start the rice cooker again if rice is not ready.

Once rice has softened you may scoop rice onto plate and garnish with fried onions, peanuts, chopped green onions and sliced red chillis too.

Luncheon Meat/Sausage Fried Rice

Whenever I have left over rice, this will be children's favourite dish to cook. It's a very simple dish with just overnight rice,eggs, luncheon meat/sausages and kikoman soya sauce. My ds B had ever requested me to cook this for him to bring along for his NPCC hikes at Pulau Ubin. I ever brought this along during picnics when the boys were younger.

Ingredients:

3 Corning ware bowls of overnight cooked white rice.
Half a can of premium luncheon meat, chopped.
Some left over sausages, chopped into small pieces.(I happen to have them.)
3 nos. eggs, beaten and add 1/4 tsp salt, dash of pepper and a tsp of Chinese wine.
Green onions, chopped for garnishing.

Method:

Heat up 3 tbsp oil.

Add in the chopped luncheon meat and sausages and fry for about half a minute.

Add in the beaten eggs over the luncheon meat/sausages and wait for about a minute till 3/4 cooked.

Stir till the omelet is scrambled up in chunks.

Add in the white rice and mix well with the luncheon meat/sausage scramble.

Add in 2 tbsp of Kikoman sauce and mix well the ingredients together.

Dish up and garnish with chopped green onions( or fried shallots).