On the other day, I wanted to cook ‘Omu-rice’ (Omelette Rice) for dinner. Then I had to cook 4 servings Ketchup flavoured fried rice, and that was not easy. Then I tried to cook all the fried rice ingredients in a rice cooker just like cooking ‘Takikomigohan’, a Japanese dish of Rice cooked with ingredients and seasonings all together. The result was great! Using a rice cooker, it was easy to cook 4 servings. Now ‘Omu-rice’ (Omelette Rice) is easy to cook for four of us.
200g Chicken Thigh Fillets *cut into small pieces
Salt & Pepper
2 cups (*180ml cup) Short / Medium Grain Rice
360ml Chicken Stock
1/4 teaspoon Salt *alter the amount depending on the saltiness of the stock
1/3 cup Ketchup
1 teaspoon Ground Paprika *optional
1/2 Onion *finely chopped
10cm Carrot *finely chopped, about 1/3 cup
1/3 cup Corn Kernels *thawed if frozen
1/3 cup Peas *thawed if frozen
Finely Chopped Parsley *optional
- Cut Chicken Thigh Fillets into small pieces, season with Salt & Pepper, and set aside.
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
- Drain the Rice and place into the rice cooker’s inner pot. Add Chicken Stock and Salt, add Ketchup and Paprika, and gently stir.
- Scatter Onion, Carrot and Chicken, and press ‘COOK’ button to start cooking. Meanwhile, prepare Corn and Peas.
- When the rice is cooked, add Corn and Peas, and let it steamed for 10 minutes. Then loosen and mix gently. Add extra Salt & Pepper if required, and sprinkle with the chopped Parsley.