cheese omurice
for when you have an awkward amount of leftover rice that isn’t enough to go with a meal on its own. no sauce on top because the rice gets kinda saucy already and i don’t like soggy omurice. makes 2 servings.
ingredients
2 strips thick cut bacon, cubed
1/4 medium onion, finely diced
1 medium tomato or 6-8 cherry tomatoes, chopped
1 cup leftover cooked rice
some amount of soy sauce
some amount of ketchup
some amount of garlic salt
some amount of oil
3 eggs
salt and pepper to taste
some amount of shredded mozzarella cheese
instructions
in a 10″ pan, cook bacon over medium heat until fat is mostly rendered and bacon is starting to crisp up. add onion and tomato, cooking until onion is golden brown and tomato is soft.
add leftover rice. pour a generous drizzle of soy sauce and a generous squirt of ketchup directly on rice, then stir until all ingredients are thoroughly combined, breaking up rice clumps with spatula. season with garlic salt to taste. cook for 3-5 minutes until rice is heated through.
remove rice from pan and wipe clean. heat just enough oil to lightly coat the pan over medium heat.
while oil is heating, whisk eggs with salt and pepper until combined. pour half of egg mixture into pan, swirling pan to form a thin, even layer. cook until egg is just set (the consistency of soft scrambled eggs). move omelette to plate and repeat with more oil and other half of egg mixture.
divide rice into two portions. to serve, spoon one portion onto one half of an omelette. top rice with cheese, then fold omelette over, pressing down a bit so the cheese melts and holds everything together.
















