Omelette On Rice
|Peanut oil||1 Tablespoon|
|Boneless chicken||1⁄4 Cup (4 tbs)|
|Fresh shrimp/Prawns||4 Large, peeled and deveined|
|Green onion||1 , sliced once lengthwise and then into 1-inch pieces|
|Dried chinese mushrooms||3 , soaked for 1 hour, drained and sliced|
|Chicken broth||3 Tablespoon|
|Mirin/Cream sherry||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Grated fresh ginger||1⁄4 Teaspoon|
|Egg||1 , beaten|
|Green onions||2 Tablespoon, sliced (For Garnish)|
|Cooked rice||1 Cup (16 tbs) (One Bowl Of Rice For Each Omelet)|
Heat a small frying pan.
I prefer one lined with Silverstone.
Add the oil and the chicken and shrimp.
Cook for a few minutes and then add the green onion and mushrooms.
Mix the broth, mirin, soy, and ginger.
Pour into the pan and continue cooking for a moment as the sauce reduces down by half.
Pour in the beaten egg and cover the pan.
As soon as the egg sets up, the dish is ready to serve.
Slide the omelet out onto the top of a bowl of rice.
Garnish with green onion.
Other variations would be fun.
Try pork and mushroom, or scallops and green onion, ground beef with peas, or whatever you happen to have left in your refrigerator.