Monday, August 22, 2011


Do you have those days when you are pressed for time and just wanna whip up a quick meal? Or maybe just lazy to bother making a full set of meal. Or~ your fridge is nearly empty and all you've got is tiny chunks of meat or cold cuts about to expire and you just have to get rid of it? Well here's something you can make. Kk~


  • 1 Chicken breast fillet (ham, luncheon meet or cold cuts)
  • 1 tsp cooking wine
  • salt & pepper
  • 1 Garlic Clove crushed
  • 1/4 Onion chopped
  • 4 Button Mushrooms sliced
  • 200g Tomato sauce
  • 1 tbs Tomato Ketchup
  • 1/2 shaved Bouillon Cube
  • 1 Bay Leaf
  • 30g Frozen Green Peas
  • Olive Oil, Salt & Pepper
  • 280g Steamed Rice Cooked with Less Water
  • 4 Eggs
  • 2 tsp Dairy Cream
  • Olive Oil, Salt & Pepper

  1. Marinate the chicken in cooking wine and salt & pepper. If you are using cold cuts instead, there's no need to seasson or marinate it.
  2. Prepare the other ingredients while the chicken is marinating.
  3. Put oil in the pan and saute the onion and garlic until aromatic. Toss in the mushrooms. Add the chicken and saute until it changes color.
  4. Pour in the tomato sauce and ketchup. Wash the frozen peas in hot water and drain. Put it in the pan. Add the shaved bouillon cube, then the bay leaf. Stir and cook on medium heat for 3 min.
  5. Remove the bay leaf and add the cooked rice. Mix it well with the sauce. Set aside.
  6. Crack 4 eggs in a bowl. Stir gently so as not to form bubbles. Add the cream for a fluffy texture. Season with salt and pepper.
  7. Add oil in a non-stick frypan. Make sure the oil is hot enough. Pour half of the egg mixture carefully coating the entire pan. When the egg is starting to settle on the surface, put half of the rice mixture in the center of the pan. Roll the edge of the egg to cover the rice. Cover the pan with your plate and flip the pan to transfer the Omurice on it.
  8. Squeeze in some ketchup and enjoy! ^^

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