Jan 26, 2010

Omelette Rice with Curry Sauce

Back into the kitchen!

I was under extensive care from mommy during my one month stay in Taiwan,
That translates as "Cindy is not allowed in the kitchen."
Seriously, she'll kick me out if I started wandering around the spatulas and pots...
My mom's reasoning: You provide no help in the kitchen.
A stab in my little food blogger's heart...

So all I had to do was sitting by the table and wait,
Moments later, plates of gorgeous homemade food will be handed in front of me...
Good life.

Sadly reality kicks in...
Now I'm back in California...no one is feeding me here...I have to work for my own food...

So here's omelette rice with curry sauce, made by someone who provides no help in the kitchen...

Ingredients? (for 4 big plates)

4 cups of rice (I used more, you know...my portion is larger than normal people..)
1 cup of chopped broccoli
1 lb of chicken (chopped)
1 medium carrot (chopped)
5 bottom mushrooms (sliced)
10 eggs
1 onion (1/2 chopped, 1/2 sliced)
2 stalks of scallion (chopped)
2 tablespoons of finely chopped fried onions
Japanese curry cubes
Olive oil
Black pepper
Soy sauce
Oyster sauce
Chili paste
Hot water
Some dried seaweed flakes


Don't be scared by the long list of ingredients,
This is actually a super easy recipe,
Basically there are just 3 main components: fried rice, eggs, and curry sauce.

So let's make the fried rice first,
You can use any ingredients of your liking,
Corns, bell peppers, you name it.

I marinated the chicken cubes with some soy sauce and some mirin for about 15 minutes.
For the fried rice,
Drizzle some olive oil in the pan, toss in chopped onions, sprinkle some salt, and give it a quick stir.
Add the scallions and some black peppers, cook till the onions turned translucent,
Now we add the marinated chicken cubes.

When the chicken is almost cooked, toss in chopped carrot, broccoli, and mushrooms,
I also added more soy sauce, some oyster sauce, and chili paste at this moment,
You'll have to decide for how salty you want it to be,
But remember don't use too much because the curry sauce we gonna pour over the rice later on will be salty too.
*For me, I used mainly oyster sauce for the seasonings and less soy sauce.

Pour in about 1/2 cup of hot water, bring to a boil,
Give it a quick taste to see if more seasonings are needed.
Add the rice into the mixture, few scoops at the time and mix well with the ingredients,
This little trick prevents uneven rice lumps that couldn't get fully coated with the sauce.

When the fried rice is ready, scoop it out and set aside.

Have a medium pot ready for the curry sauce.
Drizzle some oil in the pot, toss in sliced onions, sprinkle some salt, and cook till translucent.
Pour in some hot water and add some curry cubes.
Mix well. Bring to a boil and turn to low medium heat, 
Taste to see if more curry cubes are needed.
Toss in chopped fried onions and let it simmer for another 10 minutes.

For the omelette part,
Drizzle some oil in the pot, wait till it gets very hot, and pour in beated eggs,
About 2.5 to 3 eggs for one portion of fried rice.

Keep stirring the egg, try not to let the center gets fully cooked,
Before that happens, transfer the egg onto the rice.

Pour in some curry sauce, sprinkle with dried seaweed flakes.

That's my omelette rice with curry sauce!
I wish my mom can taste this dish, but the result can be nerve racking..
Either she'll approve with my kitchen skills...or she'll just ban me forever from the kitchen...

Cindy's Rating: 8


  1. Looks interesting! I haven't tried a omelette rice with veggies added into the rice before.

  2. To Eat Travel Eat~
    Really, give it a try.
    I tend to add some veggies whenever I can, trying to be healthier here!

    To Tigerfish~
    Oh thank you so much! Next time when I'm back to Taiwan I'll try to impress her!