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Halloween Omurice with Leftover Rice
Halloween Omurice with Leftover Rice

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We hope you got benefit from reading it, now let’s go back to halloween omurice with leftover rice recipe. To cook halloween omurice with leftover rice you need 15 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Halloween Omurice with Leftover Rice:
  1. Take 2 slice Bacon
  2. Use 1/2 Onion
  3. Prepare 4 tbsp ☆Ketchup
  4. Use 1 dash ☆Salt and pepper
  5. Use 1 ☆Soup stock cube
  6. Take 1 tsp ☆Sugar
  7. Provide 1 tsp ☆Soy sauce
  8. You need 1 tsp ☆Worcestershire sauce
  9. Use 3 ◎Eggs
  10. Use 1 tsp ◎Sugar
  11. Use 1 pinch ◎Salt
  12. Take 1 tbsp ◎Katakuriko slurry
  13. Get 1 Nori seaweed
  14. You need 1 dash Vegetable oil
  15. Provide 4 servings Cooked rice
Steps to make Halloween Omurice with Leftover Rice:
  1. Dice the onion and cut the bacon into 5 mm squares. If you're using leftover rice, microwave it.
  2. Heat margarine in a pan, then mix in the onion and bacon.
  3. Add in all the ingredients marked with a ☆, along with the rice. Prepare a bowl for later.
  4. Mix together everything marked with a ◎, including the eggs. Strain the egg mixture through a sieve; the resulting eggs will look beautiful.
  5. In a pan with a little vegetable oil, cook the egg mixture. My style is to pour it in and cook on high heat for 3 seconds, then remove from heat completely, letting the residual heat finish the cooking.
  6. Place the cooked egg on plastic wrap, then add the prepared chicken rice on top. Form it into a ball shape.
  7. Finally, add on the mouth and eyes using cut pieces of nori seaweed. Delicious!

The rice is usually pan-fried with ketchup and chicken, then wrapped in a thin sheet of egg omelette. It's one of my children's favorite meals with fried rice, eggs, and lots of ketchup. Leftover fried rice already has tons of flavor and vegetables, so it's easy to use in something else. Here are some of my favorite things to do with it. Leftover Rice Omelet: The fancy name for this is omurice, which just means wrapping the rice in a layer of thin egg.

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