Some of you may connect this dish to the nasi pattaya, well…in a sense it is like that. Guess each country has their own version of the omelette covered rice. I have said before and still stick by my claim that Japanese food is not all about complicated ingredients but rather the technique of cooking. The first time I made this, I thought I had to cover all the rice in the omelette, no need to say that the first time failed miserably.
The actual fact is, you cover the rice from both sides but leave a little opening in the middle. The tricky part is flipping everything onto the plate and then mould it into the oblong shape shown in the picture. This was second attempt, which worked beautifully. I’m not sure if there are strict conditions you’d have to adhere to when making the fried rice, I just made it my own way and I think even when you have some leftover fried rice, you can jazz it up to look like this!
Before I could take a picture of the inside, my husband had whisked the plate away and started chowing down. Oh well, guess you’ll just have to use your imagination then. I paired it with some of that lovely coleslaw.
French Beans, chopped
1 Onion, chopped
3 cloves Garlic, chopped
3 tablespoons milk
A pinch of Salt
1. Heat oil in a flat base wok. Add your chopped onions and garlic and fry till fragrant. Add your sliced pork and fry. Add rice and incorporate the flavours. Season with white pepper.
2. Mix all sauce ingredients together, pour it onto the rice and stir-fry till it’s semi-dry.
3. In another flat frying pan, heat the oil for the omelette. Beat the eggs together with the milk. Add the salt. Pour the egg into the frying pan and swirl it around with a chopsticks till it looks about semi-cooked at the bottom.
4. Scoop your fried rice onto the middle of the omelette. Bring the long sides over and cover the rice.
5. Get a plate ready, grab the handle of the frying pan and flip the omurice, bottom side up onto the plate, in one quick motion.
6. Cover it with a paper towel and shape it into an oblong shape.
7. Squirt chilli sauce (or tomato) in a zig-zag motion on top of the omurice. Eat while hot. Eat it like that or pair it with other vegetables.