Szechuan Japanese Omu Rice | How to make Szechuan Japanese Omu Rice
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About Szechuan Japanese Omu Rice Recipe
This recipe is a fusion of chinese and japanese cooking.
Szechuan Japanese Omu Rice , a deliciously finger licking recipe to treat your family and friends. This recipe of Szechuan Japanese Omu Rice by Siddhii Kolwaddkar will definitely help you in its preparation. The Szechuan Japanese Omu Rice can be prepared within 30 minutes. The time taken for cooking Szechuan Japanese Omu Rice is 45 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Szechuan Japanese Omu Rice step by step. The detailed explanation makes Szechuan Japanese Omu Rice so simple and easy that even beginners can try it out. The recipe for Szechuan Japanese Omu Rice can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Szechuan Japanese Omu Rice from BetterButter.
Ingredients to make Szechuan Japanese Omu Rice
- 1 cup of precooked (make sure it's loose and not gooey)- 1 cup
- 2 , diced into small pieces
- 2 medium sized , diced into small pieces
- 1 large/medium sized capcicum- cut in long stripes
- 2 cloves- crushed
- 1+ 1/2 tsp soya sauce
- 1 tsp
- 1+1/2 tsp sauce
- 2 tsp szechuan paste
- 8 (2 per person)
- as per taste
- Oil to cook the and the omelette
- If adding ketchup - 1 tsp
- Sake 1 tsp- optional (For an authentic taste, you can add sake to the )
How to make Szechuan Japanese Omu Rice
My Tip:If you are adding chicken to the recipe, make sure to cook it with the vegetables before adding the vinegar. You can add more vegetables or chicken to make the non-vegetarian version. It even goes good with ketchup since it balances the flavour with it's sweetness. You can add szechuan chilli paste and sake to the mixture. Make sure that the rice is precooked and loose, so that it gets coated well with the vegetables and sauces. For the omelette, make sure it has a yellow colour and that you don't over cook it that brown spots form. Don't flip it, otherwise it won't stick to the rice properly. Good luck!