Omelette Rice

I've been on a hiatus but I'm back, I think. Not that I haven't been cooking...I have, really. It's just that I didn't feel like blogging cuz 1. my computer went ka-put and had to be revived by my in-house computer geek and 2. i'm just too lazy to take pics of the food then write about it and 3. i.just.didn't.wanna....

In preparation of the hopeful Japan trip at the end of year (that's another story) I've decided *ahem, since last night* that I'll be making stuff that are Japanese cuisine inspired until I really get to go to Japan *fingers crossed* ~ oh, i've been doing that a lot lately ~

So, this is it for Japanese inspired cuisine *tada* Omelette Rice! I actually watched a video on how to make it on youtube because it really "looked" intimidating ...not the fried rice part but the egg part. i mean wrapping rice inside an egg wrapper?!?!?! I can make a decent fried egg but wasn't sure if I was able to make an egg wrap without poking holes in it.

Beef & Mushroom Fried Rice (I can't really list the quantity of each item cuz I didn't measure)

thinly sliced beef

one chopped yellow onion

sliced mushrooms

2 stalks of green onion, chopped

2 cups (approx) rice - left over rice are the best

ketchup

salt and pepper to taste

Marinate the beef with some salt, sugar, and pepper

In a pan, sautee onion until semi-translucent add beef and while it's still pink add mushroom and sautee for a minute or so. dish up and put aside.

Add more oil in the pan and add rice. Using the back of the spatular press down on the rice (this way the rice will separate and won't get broken up, never jab it with the spatular it will cause the rice to break up....unless you're going for the broken rice effect) and cook for about 3 minutes under medium heat.

Push the rice to the side of the pan and add about 3 tablespoon of ketchup to the pan and let the ketchup cook for a little bit (cooking the ketchup brings out the color and make it more vibrant when mixed with the rice *so the dude said on youtube*) before stirring it over the rice. Add meat/onion/mushroom into rice..salt and pepper to taste. Do a taste test at this point and see if you need to add more seasoning or ketchup. Add green onion and turn off heat and prepare the egg wrap.

Egg Wrap

Wisk eggs (2 eggs per wrap) with salt

Add oil to pan and let heat up and test the oil to see if it's ready by adding a tiny tiny drop of egg in the pan. if the egg begins to bubble immediately the pan is hot enough turn down to medium heat add eggs in the pan and swirl it around to make sure it covers the entire bottom of the pan. Let it sit *don't attempt to stir it - leave it alone* until you see the top of the eggs begin to set

Scoop some fried rice onto the middle of the pan and keep it in an oval shape (like a football)

Slowly *i mean slowly!* fold one side of the wrap over.

Tilt the pan so the folded side slides to the side of the pan then the other side of the egg will separate from the side of the pan easily and making it easier to fold over the other side and you should end up with an oval shaped wrap

Slowly pour the wrapped fried rice and catch it with a plate

Squeeze more ketchup over egg. Serve and enjoy!