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Easy Comfort Food for Hard Times: Omurice

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Everyone has those days when nothing seems to go right. Where we don’t have the energy left to do the things that would make us feel better—like cleaning up, exercising, or cooking. That’s why the Japanese comfort food omurice is one of my favorite treats on those terrible-horrible-no-good-very-bad days. A few veggies, a couple of eggs, cooked rice, and ketchup are all it takes to settle the soul.

Omurice

Serves one

  • 1/2 cup of white or brown rice, uncooked or 1 cup of white or brown rice, cooked
  • 1/4-1/2 cup of omelet filling, diced: consider vegetables like peppers and mushrooms or meats like Canadian bacon
  • 2 eggs
  • 2 tablespoons of ketchup, to taste, and more for garnish
  • Salt and pepper, to taste
  1. If you’re started with uncooked rice, put 1/2 cup of white or brown rice and 1 cup of water in a rice cooker or stock pot. Rice cookers are great because you can cook the rice early and come back to it when you’re ready for dinner.
  2. Coat a saucepan with peanut oil or cooking spray. Over medium-high heat, sauté the vegetables until they are soft. Add the cooked rice, salt, and pepper. Stir to combine the ingredients and stir-fry the rice. When the mixture is heated though, add the ketchup and remove the pan from the heat.
  3. Scramble the eggs in a bowl with salt and pepper. Heat a small, non-stick saucepan over medium heat and coat it with peanut oil or cooking spray.
  4. Pour the eggs into the pan. Continue scrambling them until they begin to set. At this point, covering the pan makes the omelet cook faster so the bottom will be softer.
  5. When the top of the omelet is not longer runny, scoop enough rice into the omelet to fill it and remove the pan from the heat.
  6. Put the remaining rice on your plate. Top the rice with your omelet. Drizzle ketchup over the omelet for garnish.


What are your easy comfort food favorites? Let us know and we might include your recipe!

2 responses »

  1. my mom used to make this for us when we were kids. mmm

    Reply
  2. Chicken Pot Pie – the easy recipe

    4 medium boneless skinless chicken breasts (or 2 large ones)
    1 large can mixed vegetables (or chop and cook fresh veggies if you desire)
    1 can cream of chicken soup
    8 ounces shredded cheddar cheese
    1 package (contains 2) deep dish pie crusts

    Boil or bake the chicken breasts until done.
    Chop into bite size pieces.
    Add salt and pepper to taste.

    Combine chicken in large bowl with drained vegetables and cream of chicken soup.
    Pour the mixture into one of the deep dish pie crusts.
    Top everything with the shredded cheese.
    Put the other deep dish pie crust on top.

    Bake at 350 for 30-45 minutes.

    Makes 4 large servings.

    (Also, when I was a little girl, canned tomato soup with a grilled cheese sandwich was a favorite comfort food combination.)

    Reply

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