The Glutton's Sins: Omu Rice with Chicken Nuggets

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Omurice, sometimes spelled "omu-rice" [ オムライス, Omu-raisu], is a contemporary Japanese dish consisting of an omelette made with fried rice and this is my first attempt to cook up this dish, completed with a decent satisfaction. The dish typically consists of fried rice [rice pan-fried with ketchup and chicken) wrapped in a thin sheet of fried egg and is commonly served in western style diners in Japan. As usual, the glutton in Roseate June and me made us crave badly for it.

Ingredients used: As Roseate June was never a fan of green peas and carrots, I replaced them with finely chopped cabbage, onions, button mushrooms and gave them a quick sauté to soften them up. Next went in the chicken dices and rice, then stir fried them up with a harmony of tomato ketchup and other seasoning. Lots of ketchup is the key to the taste, however too much will make it taste sweet and nothing else; there's where the other seasoning [I used a bit of soy sauce, oyster sauce and rice wine.] comes into play. Lastly, beat the eggs loosely and fry them in a pan over low heat to avoid over-cooking, then fill up the centre with a generous portion of the rice and wrap it up. Flip the whole omurice onto a plate and top with ketchup.

*Notice I did a bad job with the ketchup topping as my ketchup bottle was empty and I had to use those satchets from fast food joints.

Chicken Nuggets: Once again, not from McDonald's or those frozen products. I mashed up some chicken fillet meat and mixed it together with tofu, a small pinch of salt and pepper and the ""secret weapon", Kewpie Mayonnaise. Formed them into small balls and pan fried them while flattening them a little to make it look like a nugget. Cook evenly on both sides for a couple of minutes and there're done. Roseate June loves these, absolutely.

Fried Tofu: That little yellow cube you see on the left is actually a piece of fried tofu. It's a "proto-type" impromptu product that I made using the left over tofu. Used paper towels to repeatedly soak up the moisture in the tofu cube, then dabbed with some corn flour and pan-fried on each side. The taste and texture was quite close, just a bit too much corn flour, which is really hard to control. I'll improve on that next time.