This meal is one of the most popular western style Japanese fusion dishes in Japan.
I made this when I was in elementary school, so you can imagine how easy it is! Since then, this is my family's favorite. It's so filling and indulgent!!!
As you can see in the picture the eggs are still runny. Underneath the eggs you'll find rice packed with a sweet, savory and a little sourly taste. All the flavors melt together in your mouth.
The vegetables you put will be very versatile. At this time, I stuck with the bare minimum and classic ingredients.
If you have veggie picky kids, this dish is the way to go!
Try sneaking in loads of veggie into the rice!
I'm going to use Worcestershire sauce. Do you have this in your country?
Enjoying cooking and eating with your loved ones!!
＜Yield> 1 servings
<Prep time> 5 minutes
<Cook time> 5～7 minutes
<Ingredients>
Egg omelette
2 large size eggs
1 tablespoon milk
1 tablespoon butter
salt and pepper
Tomato rice
120g steamed rice
20g ham
¼ onion
¼ carrot
2 tablespoons tomato ketchup
1 teaspoon Soy sauce
1 teaspoon vegetable oil
1 teaspoon butter
salt and pepper
Sauce
1 tablespoon tomato ketchup
1/2 tablespoon Japanese Worcestershire sauce
<Optional toppings>
any herbs will work as a garnish
<Directions>
1. Cut the onion and carrot finely. Cut the ham in 1 cm dice cubes. In a bowl, crack the eggs then add in the salt, pepper and 1 tbsp of milk. Whisk them well.
2. In a skillet, heat 1 tsp of vegetable oil and 1 tsp of butter on high heat. Add in the cut carrots and onions. Stir fry them vigorously to prevent burning. When the onion has become translucent, add in the ham, 2 tbsp of tomato ketchup and 1 tsp of soy sauce. Continue cooking over medium heat until it’s thickened. Adjust the taste with salt and pepper.
3. Add in the steamed rice and mix so that all the rice is nicely coated with the sauce. Next transfer it onto your serving plate.
4. In another skillet, pour in the egg mixture and cook it by string with your chopsticks until the egg is cooked half way through. At this point, the eggs should be runny on the surface but the bottom should be cooked. Remove from heat immediately.
5. Transfer the eggs over the rice by sliding it. Drizzle with some sauce on top of the eggs. The sauce is a mixture of tomato ketchup and Worcestershire sauce. Now it's ready to be enjoyed!
<Note>
Variations:
For the rice, adding in some mushrooms and bell pepper would be a great substitution.
Suggestions
- Do not overcook the eggs. You want to remove them from heat earlier than you think.
- Keep in mind that once you add in the condiments, the rice will burn easily.
- For cooking eggs, using a non stick pan is better for this.
<Storage time>
Store in an air-tight container in the fridge for up to 3 days
<MIWA’s recommendations♡>
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-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!
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