Golden Egg Curry: Japanese-Style Stuffed Omurice with Curry Sauce | DishGen Recipe
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Golden Egg Curry: Japanese-Style Stuffed Omurice with Curry Sauce image

"Japanese-Style Stuffed Omurice with Curry Sauce"

creator
12/29/2023
date
4
servings
3
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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Experience the perfect balance of fluffy omelette, savory rice, and flavorful curry with this Japanese-inspired fusion dish. Tender chicken-stuffed rice is enveloped by a golden omelette, topped with vibrant curry sauce, and served with a side of pickles. A delightful combination of textures and flavors that will transport you to the streets of Tokyo in each bite!

ingredients

  • 4 large eggs
  • 1 cup cooked jasmine rice
  • 2 boneless, skinless chicken thighs, diced
  • 1 small onion, finely chopped
  • 1 carrot, diced
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 teaspoon curry powder
  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • Salt and pepper to taste
  • Pickles, for serving

steps

  1. 1.

    In a bowl, beat 2 eggs and season with salt and pepper. Set aside.

  2. 2.

    In a large skillet, heat the vegetable oil over medium heat. Sauté the onion, carrot, and garlic until softened.

  3. 3.

    Add the diced chicken and cook until browned. Stir in the ketchup, soy sauce, and curry powder. Cook for another minute.

  4. 4.

    Add the cooked jasmine rice to the skillet and mix until well combined with the chicken and vegetables. Set aside.

  5. 5.

    In a separate saucepan, whisk the chicken broth and cornstarch until smooth. Bring to a simmer over medium heat, stirring constantly until thickened. Season with salt and pepper to taste.

  6. 6.

    In a non-stick frying pan, heat a little oil over medium heat. Pour half of the beaten eggs, swirling the pan to coat the bottom evenly. Cook until the edges are set but the center is still slightly runny.

  7. 7.

    Spoon a generous portion of the chicken-stuffed rice onto one side of the omelette.

  8. 8.

    Fold the other side of the omelette over the rice, enclosing it completely.

  9. 9.

    Carefully slide the stuffed omelette onto a serving plate. Repeat the process for the remaining eggs and rice.

  10. 10.

    Pour a ladleful of the curry sauce over each stuffed omurice.

  11. 11.

    Serve hot with a side of pickles and enjoy the delectable flavors!

DishGen

Golden Egg Curry: Japanese-Style Stuffed Omurice with Curry Sauce

Servings: 4

Experience the perfect balance of fluffy omelette, savory rice, and flavorful curry with this Japanese-inspired fusion dish. Tender chicken-stuffed rice is enveloped by a golden omelette, topped with vibrant curry sauce, and served with a side of pickles. A delightful combination of textures and flavors that will transport you to the streets of Tokyo in each bite!

ingredients

  • 4 large eggs
  • 1 cup cooked jasmine rice
  • 2 boneless, skinless chicken thighs, diced
  • 1 small onion, finely chopped
  • 1 carrot, diced
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 teaspoon curry powder
  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • Salt and pepper to taste
  • Pickles, for serving

steps

  1. 1.

    In a bowl, beat 2 eggs and season with salt and pepper. Set aside.

  2. 2.

    In a large skillet, heat the vegetable oil over medium heat. Sauté the onion, carrot, and garlic until softened.

  3. 3.

    Add the diced chicken and cook until browned. Stir in the ketchup, soy sauce, and curry powder. Cook for another minute.

  4. 4.

    Add the cooked jasmine rice to the skillet and mix until well combined with the chicken and vegetables. Set aside.

  5. 5.

    In a separate saucepan, whisk the chicken broth and cornstarch until smooth. Bring to a simmer over medium heat, stirring constantly until thickened. Season with salt and pepper to taste.

  6. 6.

    In a non-stick frying pan, heat a little oil over medium heat. Pour half of the beaten eggs, swirling the pan to coat the bottom evenly. Cook until the edges are set but the center is still slightly runny.

  7. 7.

    Spoon a generous portion of the chicken-stuffed rice onto one side of the omelette.

  8. 8.

    Fold the other side of the omelette over the rice, enclosing it completely.

  9. 9.

    Carefully slide the stuffed omelette onto a serving plate. Repeat the process for the remaining eggs and rice.

  10. 10.

    Pour a ladleful of the curry sauce over each stuffed omurice.

  11. 11.

    Serve hot with a side of pickles and enjoy the delectable flavors!

AI-Generated Recipe from DishGen - https://dishgen.com/recipes/ 658f20e2f5420393d29dd7d9

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