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Green Omelette Rice (Omurice)
Forget ham — rice is the yummiest complement to green eggs.
2 tablespoons spinach paste
1 teaspoon sugar
2 grams butter
100 grams cooked rice
2 teaspoons pesto
50 grams chicken thigh
10 grams butter
10 grams flour
3 tablespoons spinach paste
Let's get Cooking...
To make the spinach paste, boil spinach until soft. Then chop up into small pieces. Put in blender until smooth.
Melt some butter in a frying pan. Add in flour, milk, salt and white pepper and cook until thickened to make a white sauce.
In a bowl, combine 2 eggs along with spinach paste, sugar, salt and pepper.
Melt butter in a pan and cook chicken thigh pieces and onion over medium heat.
Add in peas, cooked rice and basil paste and cook for another minute. Transfer rice to a plate.
In the same pan, pour in egg mixture and cook until half done.
Place basil rice on top of the egg omelette.
Flip rice and omelette over onto a place. Pour spinach sauce over the omelette and serve immediately.
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