August 22, 2021 / Lyn Jones / 0 Comments
Good! Enjoyed by both males. Rod thought the sauce was a bit strong .
SERVES: 6
Orange Chicken Sauce
1/3 cup freshly-squeezed orange juice +2 tsp finely minced zest
3 Tab soy sauce (or tamari)
1/2-1 tsp chili-garlic paste
2 Tab brown sugar
2 minced garlic cloves
1 Tab rice wine vinegar
1/4 cup water
1 1/2 Tab cornstarch
1 kg boneless, skinless chicken breast, cut into 2″ cubes
1 tsp salt
2 tbsp olive oil
1. Preheat oven to 170 C (FF). In a large bowl toss chicken breast pieces with salt and olive oil and arrange on a baking sheet. Bake chicken cubes for 20 minutes on centre rack (if not FF) until cooked through.
2. While chicken is baking, prepare a sauce. In a small bowl form a slurry by combining corn-starch with water until fulling incorporated. In a small saucepan add all ingredients, including prepared slurry, and bring to a simmer. Allow to simmer for 3-5 minutes, until sauce has thickened.
3. Once chicken is done, pour the orange sauce over the chicken and toss until chicken is fully coated. Serve warm over white rice or cauliflower rice. Enjoy!
July 26, 2020 / Lyn Jones / 0 Comments
2 SERVINGS
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Whisk together eggs and olive oil and set aside.
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In a medium skillet, saute diced onions in 1 tablespoon toasted sesame oil over medium-high heat for 2-3 minutes til onions are translucent.
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Stir in rice, remaining 1 tablespoon sesame oil, soy sauce, and ketchup and saute rice for 3-4 minutes until browned.
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Stir in mixed vegetables and chicken until heated throughout. Transfer rice mixture to a bowl and cover to keep warm.
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Pour half of the whisked eggs into the pan (over medium heat). Immediately tilt the pan to coat the entire bottom of the pan with egg. Sprinkle half of the cheese over the eggs.
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Cook for 1-2 minutes until eggs are mostly cooked (they will still be slightly undercooked on top).
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Spoon half of the rice mixture into the center of the eggs. Use a spatula for fold over the the eggs over the rice to make an omelet. Carefully turn out onto a paper towel. Immediately wrap in the paper towel and shape into a football/omelet shape to seal the edges together.
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Repeat with remaining egg and rice mixtures to make a second omelet. Serve while warm, top with additional ketchup if desired.
DEAS FOR CUSTOMIZING OMURICE?
If you’d like to put your own spin in making this Japanese Omelet Rice (or sometimes even referred to as a Korean rice omelet), there are a few ways you can customize it:
- You can add cooked pork or beef instead of chicken if you prefer.
- Use only egg whites (use 6 egg whites if you choose to omit the yolks) to make this a bit healthier (although you’ll be missing out on some of that wonderful egg taste).
- You can also use fast-cooking brown rice if you prefer that over white, or even cauliflower rice for a carb-free rice omelet. Just make sure to squeeze out any excess water in the cauliflower rice so that your omelet rice isn’t too wet.
- Japanese omelets are very versatile. Use red onions, an Asian frozen veggie blend, edamame, or any veggies you like. Just only use a half a cup of the veggie mixture or you won’t be able to seal the egg omelet.
- Omit cheese to make the fried rice portion more authentic (but I do love cheese with my eggs, so I have to have it!)
HOW DO YOU MAKE VEGETARIAN OMURICE?
To make this dish vegetarian (assuming you still eat eggs), just omit the chicken or other meat. It’s that easy and will still be quite tasty!
You can also substitute mushrooms (cook them a bit first) instead of the chicken or even chickpeas I think would be delicious!