[{"data":1,"prerenderedAt":208},["ShallowReactive",2],{"guide-folded-omurice":3},{"id":4,"title":5,"aliases":6,"art":9,"body":10,"cook":159,"description":160,"difficulty":161,"equipment":162,"extension":174,"family":175,"meta":176,"navigation":180,"nonstick":181,"path":182,"photo":151,"prep":183,"region":184,"related":185,"seo":189,"servings":64,"slug":190,"sources":191,"status":198,"stem":199,"texture":200,"tools":203,"wait":151,"__hash__":207},"guides\u002Fguides\u002Ffolded-omurice.md","Folded omurice",[7,8],"omelette rice","オムライス","rice",{"type":11,"value":12,"toc":150},"minimark",[13,18,55,59,70,79,88,97,113,129,138],[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31,34,37,40,43,46,49,52],"ul",{},[22,23,24],"li",{},"200 g cooked rice, refrigerated promptly after cooking",[22,26,27],{},"50 g onion, finely chopped",[22,29,30],{},"30 g frozen peas",[22,32,33],{},"1 tbsp ketchup",[22,35,36],{},"1 tsp soy sauce",[22,38,39],{},"1 tsp neutral oil",[22,41,42],{},"2 large eggs",[22,44,45],{},"1 tbsp milk",[22,47,48],{},"5 g butter",[22,50,51],{},"A pinch of salt",[22,53,54],{},"1 tsp ketchup, to finish",[14,56,58],{"id":57},"method","Method",[60,61,66],"cook-step",{"cue":62,"diagram":63,"number":64,"title":65},"Every part of the rice is hot; no cold clumps remain.","stir","1","Make the ketchup rice",[67,68,69],"p",{},"Cook the onion in oil over moderate heat for 4–5 minutes. Add peas and rice; stir-fry until steaming hot throughout. Mix in ketchup and soy sauce, then mound on a warm plate.",[60,71,76],{"cue":72,"diagram":73,"number":74,"title":75},"The mixture has no long streaks of white.","whisk","2","Beat the eggs",[67,77,78],{},"Mix eggs, milk and salt. Wipe the pan clean and melt butter over moderate heat.",[60,80,85],{"cue":81,"diagram":82,"number":83,"title":84},"A thin, flexible sheet forms with a nearly set top.","pour","3","Make the wrapper",[67,86,87],{},"Pour in the eggs. Lift the edges and tilt the pan to spread uncooked egg into the gaps.",[60,89,94],{"cue":90,"diagram":91,"number":92,"title":93},"The rice sits within the wrapper without overfilling it.","fold","4","Fill and fold",[67,95,96],{},"Place the hot rice in an oval along the centre, leaving the edges free. Fold both sides of the egg over the rice.",[60,98,103,106],{"cue":99,"diagram":100,"number":101,"title":102},"An oval packet encloses the hot rice.","assemble","5","Turn out",[67,104,105],{},"Hold a plate over the pan and turn out seam-side down, keeping hands protected from the hot pan. Add the finishing ketchup.",[67,107,108,112],{},[109,110,111],"strong",{},"Safety:"," Use cooked rice refrigerated promptly and kept cold until cooking. Reheat until steaming throughout and serve at once; do not use rice left warm for hours.",[114,115,117,120,123],"guide-notes",{"title":116},"Equipment & heat",[14,118,116],{"id":119},"equipment-heat",[67,121,122],{},"On induction, start with low-to-moderate power and watch the butter; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The aim is foaming butter without darkening.",[67,124,125,128],{},[109,126,127],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[114,130,132,135],{"title":131},"Troubleshooting",[14,133,131],{"id":134},"troubleshooting",[67,136,137],{},"A torn wrapper often means too much rice or a dry egg sheet. Use a modest oval of rice and fold while the egg still bends.",[114,139,141,144,147],{"title":140},"About this version",[14,142,140],{"id":143},"about-this-version",[67,145,146],{},"A meat-free home adaptation of Japanese ketchup-rice omurice. Chicken is common but needs its own thorough cooking before the rice is added.",[67,148,149],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":151,"searchDepth":152,"depth":152,"links":153},"",2,[154,155,156,157,158],{"id":16,"depth":152,"text":17},{"id":57,"depth":152,"text":58},{"id":119,"depth":152,"text":116},{"id":134,"depth":152,"text":131},{"id":143,"depth":152,"text":140},12,"Ketchup rice tucked inside a thin omelette.","A little practice",[163,166,168,170,171,173],[164,165],"induction","nonstick",[164,167],"steel",[169,165],"gas",[169,167],[172,165],"electric",[172,167],"md","Omelettes",{"plain":177},{"ingredients":178,"note":179},[42,45,48,51],"Skip step 1. In step 4, fold the sides of the sheet over each other without a filling, then turn it out.",true,"A good fit. Use a silicone or wooden utensil.","\u002Fguides\u002Ffolded-omurice",10,"Japan",[186,187,188],"cut-open-omurice","tornado-omelette","american-folded-omelette",{"title":5,"description":160},"folded-omurice",[192,195],{"title":193,"url":194},"Namiko Hirasawa Chen — omurice","https:\u002F\u002Fwww.justonecookbook.com\u002Fomurice-japanese-omelette-rice\u002F",{"title":196,"url":197},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Ffolded-omurice",[201,202],"Tender","Firm",[204,205,206],"20–24 cm frying pan","Silicone spatula","Small bowl","Gx5ExdVP_6PU_ZYW2Qvin4lFNqv-qDKcyeE0U1NLs_A",1791339489314]